Recently a friend asked me what my go-to lunches have been on Whole 30 and to be honest, I’m pretty awful at lunches. Breakfast is simple and a joy (and always my favorite) and dinner is a therapeutic way for me to unwind. Lunch, however, is that time of day when I get hungry, I’m at work, I don’t have a whole lot of time, and usually I do absolutely no planning. Lunch is the worst. Alternatively, lunch is also the best because it is a sign that my work day is half over, I usually get to see my husband, I get to take a break from looking at the computer, and honestly it gives me energy through the rest of the day.
I clearly love/hate lunch.
Well, today I thought I’d share a quick and tasty lunch idea with you that has gotten me through a good many days. It’s a great make ahead, store-in-the-fridge kind of recipe that requires a very small amount of planning ahead. I hope you like it!
That’s it! I love Tessemae’s ranch dressing because it has a great taste of dill. Before we were on Whole 30, I always added fresh dill to my chicken salad, so this is perfect for me. It’s not your typical chicken salad as it’s much more bright and there’s no mayo. The apple, who’s flavor is only enhanced by the vinegar, also adds a wonderfully sweet crunch.
You can have this chicken salad over lettuce, on crackers (if you’re not on a diet 😉 ), or with a nice side of veggies. Usually I eat this chicken salad bento-box style with some carrots, tomatoes, and sugar snap peas. It’s a winner in my book.
Are you a chicken salad fan? Have you tried all of the Whole 30 sauces? Make your own? Let me know!