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!
- 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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