The Thrive Chicken Salad Sandwich is probably one of our most popular recipes, and you can find several variations of chicken salad recipes at the recipe feature on my website. Thrive chicken salad was one of the first things I tried years ago that totally sold me on Thrive. Because the chicken tastes like chicken! Who knew?!?
Anyway, I decided the chicken salad would be a great menu item when we went on our 3-day camping trip, since it wouldn't require any refrigeration (in the cooler), and was a nice change from having cold cuts or PB&J sandwiches for lunch every day. I saved the chicken salad for our last day of camping, because by then the ice in the one small cooler we brought was totally melted, so the cooler was totally useless for preserving lunch meat. Since there is no ice needed to preserve the chicken salad, it was a good thing to hang onto for a few days until we were ready to eat it.
For camping purposes, I pre-mixed the Thrive ingredients in a sandwich bag, and then packed along little sample pouches of mayonnaise or Ranch Dressing... you know, like the ones that you always have laying around after going to a hamburger place and you didn't end up actually using the mayonnaise so it's still kicking around the kitchen? That mayonnaise pouch.
Then I left the bag of dry Thrive ingredients in the back of the truck for 3 days and didn't worry about keeping it cool. When we were ready for lunch, I poured in just enough water to moisten the chicken, then gently squished it together in the bag, until the chicken has soaked up the water, adding a little more water as needed.
Mix in the mayonnaise or Ranch Dressing. (I like the Ranch Dressing because it has more flavor! Plus we had some kicking around from another one of the meals we had earlier in the week.)
Then eat it all up! Great on bread or crackers.
It was a big hit and everyone loved it! This will definitely be a part of our camping menus again in the future.
Here's the chicken salad recipe that you can pre-assemble in a jar...
Anyway, I decided the chicken salad would be a great menu item when we went on our 3-day camping trip, since it wouldn't require any refrigeration (in the cooler), and was a nice change from having cold cuts or PB&J sandwiches for lunch every day. I saved the chicken salad for our last day of camping, because by then the ice in the one small cooler we brought was totally melted, so the cooler was totally useless for preserving lunch meat. Since there is no ice needed to preserve the chicken salad, it was a good thing to hang onto for a few days until we were ready to eat it.
For camping purposes, I pre-mixed the Thrive ingredients in a sandwich bag, and then packed along little sample pouches of mayonnaise or Ranch Dressing... you know, like the ones that you always have laying around after going to a hamburger place and you didn't end up actually using the mayonnaise so it's still kicking around the kitchen? That mayonnaise pouch.
Then I left the bag of dry Thrive ingredients in the back of the truck for 3 days and didn't worry about keeping it cool. When we were ready for lunch, I poured in just enough water to moisten the chicken, then gently squished it together in the bag, until the chicken has soaked up the water, adding a little more water as needed.
Mix in the mayonnaise or Ranch Dressing. (I like the Ranch Dressing because it has more flavor! Plus we had some kicking around from another one of the meals we had earlier in the week.)
Then eat it all up! Great on bread or crackers.
It was a big hit and everyone loved it! This will definitely be a part of our camping menus again in the future.
Here's the chicken salad recipe that you can pre-assemble in a jar...
5-minute Chicken
Salad Sandwich in a jar
(Serves 4-6)
Layer into a jar:
2 cups Thrive chopped chicken
½ cup Thrive chopped celery
1 teaspoon Chef’s Choiceseasoning
¾ cup Thrive grapes
Optional: ¼ cup cashews or
sliced almonds
Add later:
2 cups water
½ cup mayonnaise
2 Tablespoons Dijon
mustard
Instructions:
Layer all of the dry
ingredients into a 1 quart mason jar.
Place a new oxygen absorption packet in the top of the jar, then
tightly screw on a lid and ring. Store away
from light and heat to ensure a longer shelf life.
Remove oxygen packet from
jar when ready to use. Pour 2 cups water
into the jar, and rotate the jar from side to side, allowing the water to rehydrate
everything inside. Let sit for about 3-5
minutes to absorb the water. Drain out
excess water, then dump everything into a bowl, and stir in the mayonnaise and
mustard. Serve immediately on bread or
crackers.
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