Cooking for one person can be hard—the best thing about this salad is you can make a batch and it’ll feed you for a while. It’s as versatile as it is tasty. You can eat it as a side dish, use it as a filling for a delicious sandwich, wrap it in a tortilla for an on-the-go lunch, or fill a lettuce cup to make it keto. You can play around with the fillings to change it up; try trading out grapes and almonds for apples and walnuts.

Ingredients, 

yield 4 Cups

• 2 cups cooked chicken breast, diced

• 2 tablespoons lemon juice

• 2 stocks celery, diced small

• 1 cup grapes, halved

• 2 hard-boiled eggs, diced

• ½ cup Mayonnaise

• 1 teaspoon Dijon Mustard

• ¼ cup slivered almonds, toasted

I use leftover rotisserie chicken or cook a whole boneless, skinless breast, seasoned with salt and pepper. In a small, dry fry pan, toast the almonds, watching carefully that they don’t burn.

In a large bowl, mix mayonnaise, lemon juice, and mustard. Place everything into the bowl and mix well, taste and adjust seasonings or maybe add a little more salt and pepper. 

Kacey Roasauer met her husband in culinary school, and then they both worked in multiple high-end restaurants, ultimately trading in the table clothes to help open a food truck in Seattle. Since moving to Spokane, Kacey started Rosauer’s Kitchen where she combines her love of sharing food and photography. Find her on Instagram @rosauerskitchen. Find more recipes at rosauerskitchen.com.