This super easy to throw together salad has quickly become a weekly staple for me. It is actually the quickest and easiest thing for me to make in a bigger batch and have on hand for a few lunches throughout the week. The best part, when I meal prep it, it always tastes better in the day or two that follow. The flavors combine and it is just so dang good.

Sometimes when I am really hungry, I like to throw it in a wrap (like Rudis Gluten Free) or even on a sandwich (my fave, Daves Killer Bread).

Whether you are scooping it up with endive, or adding a yummy carb option, I know it will be a favorite of yours too.

Chicken Salad

This salad is so yummy by itself. However you, can totally wrap it in a tortilla, or even thrown it on a sandwhich. It also tastes better the next day, which makes this a favorite for meal prep.
Course lunch, Salad
Cuisine American
Servings 2 Servings
Calories 351 kcal


  • 8 oz Rotisserie chicken Shredded (best to shred when it is still warm from the store)
  • 1 Apple Diced
  • 4 Celery Stalks Diced
  • 1/4 Cup Non Fat, Plain Green Yogurt
  • 2 tsp mustard
  • 2 tsp coconut aminos
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 2 cups Arugula
  • 2 Heads of Endive for scooping
  • 2 Whole Wheat or Gluten Free Tortillas optional, for a salad wrap


  • In a large bowl, combine all of the ingredients with the exception of the endive.
  • Once combined, serve and scoop with endive, or wrap in your toritilla.
  • Enjoy!

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