Very Yummy Summer Chicken Salad

Chicken salad - just in time for the 4th of July.  I’ve had to resurrect this recipe several times not because I like it (which I do) but because friends I’ve made it for rave about it and keep asking me to make it!   I like serving this either on a sandwich with an heirloom tomato or on a bed of greens. I’m a fan of adding the tarragon, however, it’s not the easiest to come by fresh and the recipe is still amazing without it.  I also add the shallots more often than green onions.  You could try both!  I suggest tasting a spoonful prior to serving to see if it needs more salt or other ingredients.  I pan fry the chicken in coconut oil, salt and pepper and then add the droppings into the chicken salad for additional flavor.


4 cups shredded chicken 

1/2 cup organic chopped Fuji apples 

1/2 cup organic red seedless grapes (cut into fourths)

1/2 cup chopped organic celery (take out string)

2 tablespoons chopped pecans

3/4 cup Vegenaise (or organic mayonnaise)

1/4 teaspoon sea salt

1/4 teaspoon black pepper

½ cup chia seeds (soaked overnight)

1/8 cup chopped shallots (optional)

1/8 cup chopped green onions (optional)

5 tablespoons chopped fresh tarragon (optional)

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