Chicken salad on a salad is one of my favorite meals of all time. As a girl from North Carolina, this salad was my go to almost anywhere I went growing up. I wanted to come up with a dairy free, paleo version of the salad for the blog. So Delicious has recently come out with an unsweetened coconut milk yogurt, so I thought it would be fun to do a yogurt-based poppyseed dressing with their coconut milk yogurt. Yes it was fun. And yes was is delicious. And guilt free. This poppyseed dressing is going to be a staple in my house all summer. And it is perfect with my chicken salad recipe which includes red grapes and dried cranberries. For an on-the-go version, make this salad into mason jars with the dressing at the bottom, and layer the chicken salad deconstructed. It will stay fresh all week in the fridge. For entertaining, mix the dressing into the chicken salad and serve on top of a bed of romaine.
Want to try another favorite chicken salad of mine? Try our Tarragon Chicken Salad recipe.
Chicken Salad Mason Jars with Coconut Poppyseed Dressing
Makes 4 jars.
- 1 rotisserie organic chicken,
- 1 cup chopped celery
- 1 cup red grapes, halved.
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 4 cups of chopped romaine lettuce.
For Coconut Poppyseed Dressing
- 1 cup unsweetened coconut milk yogurt
- juice of 1 lemon
- 2 tablespoons of apple cider vinegar
- 1 tablespoon honey (optional)
- 1 1/2 tablespoons poppyseeds
- salt and pepper to taste
For dressing, whisk all ingredients in a bowl until stirred together. For the salad jars, start by pulling all the meat off of the rotisserie chicken and then chop it into 1 inch cubes. To assemble the jars, pour the dressing into the bottom of your jars first. Then add chicken followed by grapes, celery and dried cranberries. Add 1 cup of lettuce to each jar and then top with pecans.