I know someone who’s child started school today. I almost couldn’t believe it. It’s August 1st! Still much a summer day for us and not thinking about school in the slightest little bit. I do understand both sides of the argument. Schooling for most of the year helps retain memory. However, we’re more on the side that kids need a life outside of school.I remember growing up when didn’t start school until after Labor Day. We are draining our poor kids.
But I digress.
I know that as we prepare for homeschool preschool this fall that it will be here in the blink of an eye. As the date we are starting school nears, I know that I’m going to need to stay on top of lunches. I also know that many of you may be [desperately] searching out ideas as well. Kids get bored of things easily. Kids are picky. As parents, we need things that are quick, simple, and that don’t need to be warmed up.
One thing I’ve found is that the more I get Skibbles involved in the cooking, the more she is likely to try things. This is the one piece of advice that I give to all parents when they ask me how I get my children to eat so well. It only makes sense really. Of course they are going to want to try what they just made. Don’t you?
It’s no different when it comes to meals like chicken salad. This is actually one of my go to recommendations for busy parents. It’s simple to make, doesn’t need to be heated, and is great on the go for either school lunch or a dinner while in between sports.
One of my best friend’s introduced me to putting grapes in my chicken salad. Life was forever changed in that moment. I think that’s what made us best friends. Skibbles and I have made this recipe numerous times, but we recently made it together to share with all of you. If your school is nut-free, you can remove the walnuts altogether, or use sunflower seeds for an extra crunchy.
We hope you enjoy this recipe we’ve made!
- 1 lb chicken breast, cooked, cubed
- 3 stalks celery, finely chopped
- 30 red grapes, quarted
- 1/4 cup walnuts, chopped
- 1/4 cup + 2 tbsp mayo
- salt and pepper, to taste
- In a bowl, combine all ingredients.
- Stir until very well combined.
- Serve on desired bread or by itself.
- Refrigerate leftovers.
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Be sure to check out each of their Mini Chef posts as well!
- 10+ Kid Approved School Snacks // Momma Lew
- Cinnamon Yogurt Dippers // Finding Zest
- Walnut, Grape, and Chicken Salad // We’re Parents
- Train Snack for your Thomas Obsessed Kiddo // Eating Richly
- Dragonfruit Smoothie Bowl // Vegging at the Shore
- Healthy & Eco- Friendly Back to School Tips // O’Boy! Organic
- Easy Cucumber Veggie Dip // My Mini Adventurer