Summertime should be all about light cooking and grilling. Since I’m a teacher I have a bit more time to focus on the little things during the summer…like…making lunch! My boyfriend & I ordered our favorite Peruvian chicken one day last week, lo and behold, they actually gave us two, yes, two, whole chickens instead of one. Needless to say, we had a lot left over.
I decided to get creative and whip up a quick chicken salad for lunch one day, using all Trader Joe’s ingredients…minus the chicken, of course. Although, it would be super easy to use the precooked Grilled Chicken Strips (hint: in the green packaging).
My secret weapon in this chicken salad is the Trader Joe’s Aioli Garlic Mustard Sauce, which is, let me tell you, the best sauce ever. You can put it on anything, and it serves up the best mustard realness. I put this on grilled salmon, use it as a dipping sauce, you really can’t go wrong.
In addition to the Aioli Garlic Mustard, and some TJ’s Organic Mayo, I used diced yellow onions, fresh chopped garlic, 21 Seasoning Salute, fresh cracked pepper, and just a bit of pink Himalayan sea salt. We were between Trader Joe’s trips, so I didn’t have any scallions, but I would def add those too to add a little color and texture.
Once I whipped that up I heated up another favorite, Trader Joe’s Garlic Naan, and placed the chicken salad on top of it for serving. I put tomato & lettuce on Rob’s, and totally forgot to take a pic, ugh, but for mine, I just did the chicken salad. I topped both with some tarragon too, which was, of course, delish.
It took me about 15 minutes to put this lunch together- it’s a super easy summer lunch option that you can always alter with different sauces and seasonings!