Summer Picnic Chicken Salad (Edit recipe)

A hint of tangy lime, the subtle-sweet crunch of seedless green grapes and chewy dried cranberries deliciously complement tender bites of garlic & herb chicken tossed in an egg-free mayonnaise. Kids like this chicken salad since there’s no raw onion in it. Perfect for lunch, a simple dinner, or any summer picnic. Dairy-free. Gluten-free. Nut-free. So tasty.
10 minutes to 15 minutes
10 minutes to 12 minutes
Show nutritional information
This is our estimate based on online research.
Fat:18 g
Carbohydrates:13 g
Protein:33 g
Cholesterol:148 g
Sodium:328 mg
Fiber:0 g
Sugars:2 g
Calculated for total recipe.

Serves: 6-8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat olive oil in large, nonstick skillet over medium heat.
  2. Add chicken in single layer; sprinkle 1 Tsp garlic & herb seasoning over chicken. Cook 5-7 minutes before turning chicken pieces over. Sprinkle with remaining 1 Tsp seasoning; continue cooking until chicken is cooked through, about 4-5 minutes. Remove chicken to plate to cool.
  3. Add cooled chicken to bowl with chopped grapes, cranberries, salt and mayonnaise; stir to combine. Add lime juice; stir to combine.
  4. Cover and refrigerate until ready to serve.


Serve over lettuce with a wedge of lime. Make a sandwich on a croissant or a wrap. Gluten-free. Dairy-free. Egg-free. Nut-free. Store in fridge for up to 3 days.

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