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

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	334
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.

by foodallergymoms_andmore

Serves: 6-8

Ingredients

2 Tbsp Extra Virgin Olive Oil
2.5 lb Boneless Skinless Chicken Breasts, Cut into 1-inch cubes
2 tsp Primal Palate Garlic & Herb Seasoning, Divided use
0.75 cup Green Grapes, Finely chopped
0.333 cup Organic Dried Cranberries
1 tsp Kosher Salt
0.25 cup Mayonnaise, I used egg-free mayonnaise
3 Tbsp Lime Juice

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Process

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

Heat olive oil in large, nonstick skillet over medium heat.
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.
Add cooled chicken to bowl with chopped grapes, cranberries, salt and mayonnaise; stir to combine. Add lime juice; stir to combine.
Cover and refrigerate until ready to serve.

Notes

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.