Though Monday’s I generally save for my Vegan and Vegetarian followers, I ask that you please excuse the carnivore share this morning and let me give a little chicken goodness to the meat eaters of the world! Last weekend as we prepared to head to South Florida to help with National Fossil Day in Bradenton, FL, I wanted to make sure that we had enough food that would prevent us from having to settle for not-so-healthy options on the road. For myself, I had craved a good Chicken Salad, but not eating dairy, the store-bought stuff just wasn’t going to cut it! So I opted for a free-range, dairy-free concoction that I thought up that was not lacking in flavor and left me completely satiated for that little bit of meat protein that my tired body was craving! It is super quick and even more, super simple!
- 2 cups free-range roasted Chicken, diced (I used a rotisserie chicken)
- 1/4 cup Red Pepper, chopped
- 1/4 cup Celery, chopped
- 1/4 cup Red Onion, diced
- 1 tsp Badia Complete Seasoning
- 1 tsp Garlic Powder (make sure there is NO SUGAR)
- 2 tbsp Soy-Free Vegan Mayo
- Kosher Salt/Cracked pepper, to taste
In a large bowl combine all ingredients and mix together. Transfer to sealed container and refrigerate at least 1 hour before serving. It was great on my Vegan Spelt bread, but it was also totally satisfying all by itself!