Not Your Mom’s Chicken Salad

A Jackie Susmann Original Recipe

It’s sweet. It’s savory. It’s full of protein. It’s the healthful chicken salad that you won’t throw out after it spends 3 months in the back of the fridge. You’ll eat it all. I promise.

I can’t get enough of this chicken salad. I prep it almost every single week, and find myself eating a bowl of it for dinner, packing smaller portions for my late afternoon desk snacks, and even eating a few heaping spoonfuls before heading out the door to the gym.

It. Is. So. Good.

Prep time: 25 minutes. Cook time: 20 minutes. Makes 3 meal sized servings.


6 tbsp. Dijon mustard
Juice from 3 lemons
1 ½ tbsp. raw honey
¼ cup of olive oil
1 can of chunk chicken (for vegetarian version, substitute one can of garbanzo beans)
25 seedless red grapes, halved
¼ cup sliced almonds
1 ½ cups cooked quinoa
1 medium head of broccoli, divided into florets
1 medium head of cauliflower, divided into florets
2 large avocados, pitted and cubed
1 tbsp. of flax seeds
6 oz. plain goat cheese, crumbled


  1. Preheat oven to 400°F
  2. On a large cookie sheet, drizzle olive oil on broccoli and cauliflower florets, set aside until oven reaches 400°F, place in oven for 15 minutes or until florets begin to brown, pull and let cool for 5 minutes
  3. In a large sealable bowl, whisk mustard, lemon juice, olive oil, and raw honey until smooth
  4. Toss chunk chicken (or garbanzo beans), grapes, almonds, quinoa, and avocado in the dressing
  5. Toss in roasted broccoli and cauliflower to mixture
  6. Sprinkle flax seeds on your salad
  7. Seal container and place in refrigerator overnight
  8. Serve cold, topped with crumbled goat cheese and the juice of half a lemon drizzled on top

Do you have a recipe you can’t get enough of? Comment below!


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