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.