Hi, this is Cathy stopping by for a visit. I normally blog at From Our Hideaway where I share simple, nutritious recipes that are all gluten-free. For the most part, I like to choose the “regular” whole foods that also happen to be free of gluten. Chicken Salad with Fruit – the one I’m presenting here – is also dairy-free as written. If dairy is not a problem for you, you can go ahead and substitute dairy yogurt instead of the cashew yogurt I use here. I do really like the cashew yogurt, though!
We raise chickens on our small hobby farm, so I often have cooked chicken leftover from a roast. It’s handy to use in other recipes. Leftover cooked turkey would work just as well. There is a special delight in a quick, easy salad that you can throw together in minutes with cooked meat and fruit!
So if you can, find a chicken that’s about 6 – 8 lb. I see them at farmers’ markets. Depending on the number of people you are feeding, that should leave you leftovers for another meal. Roasting a turkey would give you lots of extra meat that’s already cooked. This can be a great time saver!
Chicken Salad with Fruit is the sort of thing I might take with me when we travel with our fifth-wheel trailer. My husband and I like to have some food prepared before we leave, so we can relax and enjoy our holiday. It’s nice to pull over at some pretty roadside rest area, maybe by a river or on a hilltop with a great view. We often fill up our plates with prepared food in the trailer and then carry them out to a picnic table in the most optimum spot. Traveling in our RV affords us the pleasure of dining in some of the most beautiful places with a different view every time!
When you make this salad, change up the fruit to suit what you have on hand, if you wish. I find this to be a very nice combination, though!
Chicken Salad with Fruit
- 1/4 cup cashew yogurt
- 1/4 cup mayonnaise
- 1/4 tsp sea salt
- pepper to taste
- 1 apple , diced
- 3 cups cooked chicken or turkey , coarsely chopped
- 1/2 cup red onion , diced
- 2/3 cups red grapes , halved
- 1/3 cup dried cranberries
- 1 stalk celery , diced
- 1/4 cup sliced almonds , to sprinkle on top
Combine yogurt, mayonnaise, salt, and pepper in the bottom of a large bowl.
Stir in the apples as you dice them, so they don’t turn brown.
Stir in other ingredients, and sprinkle almonds on top.
You’ll find all of Cathy’s recipes at From Our Hideaway, her website of delicious, whole-food, gluten-free recipes that are easy enough to make in an RV. She also writes about her RV travels with her husband and the Hideaway, a rustic property they are developing.
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