Are you looking for an EASY meal that takes minimal prep, but results in tremendous flavor, nutrition, and the very best leftovers? This chicken salad calls for rotisserie chicken, those widely available and budget-friendly Summer vegetables, plus a simple lemon, dill, and poppy seed dressing that you’re going to love. Welcome to the Summer CSA Series!
This recipe is the first in a 2-month long series I’m embarking on with my friends Juli of PaleOMG and Lexi of Lexi’s Clean Kitchen! We’re going to cook, chop, and recipe develop our way through the common (but sometimes puzzling) vegetables that make up a summertime CSA (Community Supported Agriculture) box. If you don’t have or know what a CSA box is, click here to learn more and find one near you! That being said, these ingredients aren’t exclusive to the CSA template. These summertime vegetables are all across the country in grocery stores, filling up the middle aisles at affordable rates (because they’re in abundance!) and just begging to be taken home. We’re going to use some of the vegetables that may be challenging to make use of in the kitchen and hopefully offer up some creative and healthy kitchen inspiration.
My addition to this week’s recipe round is this most delicious chicken salad. Although my husband devoured his plate (and went back for seconds) I turn to cold chicken salads like this one whenever I’m hosting a shower or beauty party. It’s easy to make in bulk, is incredibly refreshing, people can serve up as little or as much as they like, and the leftovers taste just as good as the day you made it. If chicken salad is in the house, you can usually find me standing in the kitchen, with one leg propped on the other (like a flamingo), eating my chicken salad leftovers lunch straight from the container. I absolutely love it.
While you can roast, cool, and then go on to chop your own rotisserie chicken, I honestly like to buy mine for this recipe already made. Bringing home a cooked chicken helps me save on kitchen time so that I can devote myself to other tasks (work, chasing Gus, prepping other recipes, etc.). You choose (buying or making your own chicken) whichever fits you best!
An added nutritional (and flavor) bonus to this salad is a generous handful of green grapes! The bright, sweet flavor helps to round out the dish making it a full meal. Feel free to make this salad your own – adding more or less of any vegetable that you like!
Thanks for stopping by and be sure to check all three of our blogs every Wednesday during the months of July and August for brand new Summer CSA recipes! If you love chicken salad, be sure to check out this Southwestern Chicken Salad which is my favorite!
Chicken Salad with Snap Pea Radish Slaw
- 1 rotisserie chicken deboned, skinned, and roughly chopped into about 1-inch pieces (about 3 cups chicken)
- 3 cups snap peas cut in half lengthwise
- 1 bunch radishes thinly sliced
- 2 cups green grapes halved lengthwise
- 1 cup walnuts roughly chopped
- 1/4 cup finely chopped flat leaf parsley for garnish
- lemon wedges for garnish
For the dressing:
- 1 cup Paleo-friendly mayo Primal Kitchen is a good one!
- 1/4 cup fresh lemon juice about 2 lemons
- 1 tablespoon dried dill
- 1 tablespoon poppy seeds
- In a small bowl, whisk the dressing ingredients together until combined. Set aside.
- Place the chicken, snap peas, radishes, grapes, and walnuts in a large mixing bowl. Pour the dressing over top, stir until everything is evenly coated, and then plate. Garnish with the parsley and lemon wedges. Enjoy!
- Leftovers will keep refrigerated for up to 4 days.