My gluten-free college boy is home!  I’d planned on making him a smorgasbord of gluten-free meals, which he doesn’t get in school, but I haven’t.  It’s unseasonably warm here in Colorado, warm enough for walking under blue skies in Garden of the Gods.

Who can blame me, right?

But today I decided to make something for lunch other than gluten-free microwaved burritos.  Chicken Salad. Which I named Easy Holiday Chicken Salad because it has green apples and red dried cranberries, and it takes minutes to prepare.

An Allergic Foodie’s Easy Holiday Chicken Salad

2-3 cups chopped chicken (I’m lazy, so I chopped up Costco‘s bagged rotisserie chicken)

1 cup Earth Balance Mindful Mayo (use more or less depending on how much mayo you like)

2 small peeled and chopped organic Granny Smith apples

1 cup chopped nuts (I used pecans. If you’re allergic to nuts, use celery)

1 cup allergy-free dried cranberries

I didn’t use any seasoning because the rotisserie chicken already had a lot of flavor.

Toss, chill, and serve.

I ate my chicken salad on a bed of baby greens. Steve ate his on a gluten-free baguette.

Then we went for a walk.