For some reason I’ve had a hankering for chicken salad lately – I’m not sure if it was inspired by the cherry chicken pasta salad that I recently made or the desire to find something new and exciting for lunch, but this is the perfect light lunch for a sunny, summer day. This lunch proved to be quite filling over a bed of arugula and I love the juicy sweetness that the grapes added. An added bonus? Two lunches completed on Sunday, which significantly cuts down on my normally ridiculous lunch prep.

Chicken Salad - 2 servings

• 1 organic chicken breast
• 4 stalks celery, chopped
• 2 green onions, sliced
• 2 cups red grapes, sliced in half
• 1 Tbsp light mayonnaise (I used a vegan canola oil mayo)
• 2 Tbsp Simply Boulder Culinary Honey Dijon Sauce
• salt & pepper

Poach or cook chicken breast. Let cool and cut into pieces. Combine all ingredients and chill for at least 1 hour. Serve over greens or on bread.

Summers always mean a few things: I’ve got weddings to go to (only 8 this year) and that I put all fancy restaurants, wine and trips to the farmers market on hold so that I can spend my weekends at Camp Endeavor.

Now it may sound like I’m complaining and I surely do my fair share of it, but I’ll gladly trade wine for a bunch of hormonal teenagers. (Hey, I never claimed sane) These kids mean the world to me and agreeing to spend a month with them can sometimes feel like a wedding vow – through thickness and thin – but nothing can beat seeing kids who struggle with weight and self-esteem laughing with new friends, running to the lake and trying new foods.

I can’t wait to share more of this experience with you, we’ve got a great one coming next week!