Chicken and Garden Vegetable Cooler Picnic Salad

Here is a lightened up version of chicken salad that won’t leave you with regret. I have a food sensitivity to egg and milk (among a long list of other things I once loved dearly), so I have used vegan version of mayo here, but you can sub with greek yogurt, light mayo, even regular mayo if you want to go all-out. I also have a habit of just grabbing loads of herbs from my garden to use, but get creative with the herbs you love here. This recipe is great to throw in your cooler before leaving for camp, so you have no-fuss lunches ready.’

If chicken salad is your jam continue on the journey with our Lime and Avocado Chicken Salad to shake things up.

4 chicken breasts, cooked/cooled and diced
1/2 head of celery, diced
1/2 red onion, diced
1/4 c kalamata olives, diced
5 radishes, diced
3 tbsp garlic aioli mustard (Trader Joe’s)
1/4 c vegan mayo
Salt/Pepper
Oregano, fresh chopped, to taste
Thyme, stems removed, to taste

Toss all the ingredients in a bowl and throw in the fridge or your cooler for a few hours. This will let the flavors come together. Serve with bread or lettuce wraps.

Serves 6