All during my pregnancy I craved a fresh sandwich with loads of ham and turkey. The problem? You can’t have ham and turkey while pregnant unless you want to scorch it first and make it like a weird piece of leather. No thanks, I’ll pass.

Since we had about a million camping trips planned this summer, I needed to come up with a lunch meal that would be easy, fast and something that would pack in the cooler well. Enter the most delicious Chicken Salad. I used a recipe off the can, but added in a few of my own additions, and this completely hit the spot! DSC_3920

Ingredients:

(2) 12.5 oz cans of Chunk chicken breast, drained

2-4 Celery sticks, cleaned and diced

1 cup dried cranberries

1 to 1.5 cup Mayonnaise (to taste and texture)

2 Tbsp Honey

1 Tbsp Honey dijon mustard

Salt and pepper to taste

1/2 cup pecans (optional)

1 head of romaine lettuce

12 croissant rolls

Directions:

  1. Drain chicken breast and place aside in large bowl. I usually take a fork, or whatever I’m using the mix, and start to smash and separate the chicken as I put it in.
  2. Dice the celery sticks into small pieces and add to the chicken.
  3. Add the cranberries and pecans.
  4. Add the mayonnaise and honey and start to mix all together. I sometimes add more mayonnaise as preferred to taste and texture.
  5. Add the salt and pepper, mix again, taste. Add more if you need to!
  6. Chill for an hour or more.
  7. Cut open the croissant rolls for a sandwich with the lettuce, or use the lettuce as a lettuce wrap for a delicious, healthy meal!

Enjoy!

What did you think of this? Please share your thoughts, ideas and comments!