Chicken and Broccoli Salad

My brother and I went on a hike for my birthday and I brought this along for our picnic.  It’s simple, quick, and healthy.  You can toss other things into your salad if you want.  This is way more flexible than baking!

 

Ingredients:

1 1/2 c. cooked chicken, cubed into 1/2 inch pieces (can be replaced with more broccoli to make it vegetarian or to turn it into a side dish)

3/4 c. chopped broccoli

1/4 c. raisins

1/8 c. sunflower seeds (You can add more- I just ran out :-).

2 dashes celery salt

2 dashes sea salt

2 dashes black pepper

1/2 c. mayonnaise or to desired moistness (I used Vegenaise so it wouldn’t have eggs.)*

 

Directions:

Cook and cool chicken completely.  I recommend refrigerating it for a few hours before adding the mayo.  Combine all ingredients and stir.  This tastes even better if it has sat in the fridge for several hours to let the flavors combine.  Happy picnicking!

 

*Tip: If you can’t eat gluten and you live in a place where people share the jar of mayonnaise, make sure no one’s dipped into it with a used knife so you don’t get cross-contaminated.  Most likely they have…  To avoid such problems, you could keep a separate jar for yourself and label it so that people know not to dip into it.  Also, regular mayonnaise has eggs, so if you’re avoiding eggs, get one of the vegan brands of mayo.

 

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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