By Laurie Marshall of JunqueRethunque

Several years ago we began cutting wheat out of our son’s diet, so the typical sandwich solutions for lunches and snacks were right out. I wanted to come up with some quick and tasty options, and this chicken salad has become a favorite go-to. It’s even easy enough to whip up at the last minute before school in the mornings. (Especially if you take your kids to school while still in your p.j.s, like I do on occasion…) My son usually eats it with gluten-free pretzels like a dip, but it makes a tasty sandwich if gluten isn’t an issue for your family.

Not only is this super easy to make, it’s also easy to be creative with the ingredients in this recipe. You can toss in your favorite ingredients to change up the flavor and texture. For example, my son likes the combination of apples, grapes and almonds, but you could substitute those for carrots, celery and pecans. I am a fan of the herbalicious flavor that is infused by the fresh thyme, but I know it might be a bit much for some. If you have suggestions for additional variations, share them in the comments section.

lLaurie is a writer and junque-hunter living in Springdale, Arkansas with her husband, son and three goofy cats. She raises kids and chickens and makes messes in her craft room. She loves to create good food, pretty gardens, and happy kids. But when that doesn’t happen as planned, she simply reads about them on Pinterest. You can follow Laurie at See Laurie Write.