Easiest Chicken Salad [Two Ways!]

Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad

Years ago when I used to blog on an old site (back in the ancient days of blogging), I spent a lot of time trying to come up with unique, fancy-ish recipes. They were still realistic for that stage of my life, because I didn’t have kids and spent a lot more time in the kitchen creating and experimenting. But so much of that has changed in the last four years. I still want to embrace my love for cooking and make room to create in the kitchen, but the way I do that looks a little more ordinary, a little more realistic, a little more simple.

I used to think that was a bad thing—as if complicated always meant better or if it’d been done before I couldn’t do it, too. Well, sometimes simplicity is a gift, and as it turns out, it’s all been done before. That’s no longer crippling to me but totally freeing. I get to share what I love to eat from my point of view without expecting it to be completely new and original. Believe me, I am fully aware that chicken salad is neither new nor original. All it takes is a quick Google search to find that out.

But this is a recipe we eat all the time, and we love it. So I’m sharing it.

Its simplicity means I can make it off the cuff when I need a last minute brunch, lunch, or even dinner. If you want to get a little creative, try experimenting with other additions like curry powder, apples, walnuts, or basil. Use leftover roasted chicken or freshly baked chicken breasts instead of the canned stuff, and serve it with bread for sandwiches or on top of greens for salad. Or, dig into leftovers the next day with your favorite crackers. Simple. Flexible. Easy.

Scroll down to get the recipe!

What’s your go-to easy lunch or dinner? Let me know in the comments!

P.S. You can get a beautifully designed printable version of this recipe alongside a roundup of brunch ideas for our upcoming Coffee + Crumbs Mother’s Day Brunch! Learn more about that and sign up here.

Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad
Easiest Chicken Salad [Two Ways!] | Sarah J. Hauser #lunch #weeknightdinner #chickensalad

Easiest Chicken Salad (Two Ways)
Yields about 6 servings

2 (12.5 ounce) cans of chicken (or about 3 cups of chopped cooked chicken)*
8-10 ounces red grapes, halved (about 1 ½ - 1 ¾ cups when halved)
1 ½ cups chopped celery
¼ cup mayonnaise
Salt and freshly ground black pepper
Croissants, Dijon mustard, and arugula (optional for sandwich)
Arugula, diced avocado, and balsamic vinegar (optional for salad)**

If using canned chicken, drain the chicken. In a large bowl, mix together the chicken, grapes, celery, and mayonnaise. Season with salt and pepper to taste.

To serve on a croissant, slice the croissant in half and spread each half with Dijon mustard. Add greens such as arugula and a large spoonful of chicken salad.

For a “chicken salad salad” version, serve a couple spoonfuls over a bed of arugula. Add diced avocado, drizzle with balsamic vinegar, and enjoy!

*Not all canned chicken is created equal. Try to find some without additional flavorings or preservatives. I like using Trader Joe’s Premium Chunk White Chicken in Water.

**This salad version is gluten-free, dairy-free, and Whole30 compliant!


Maple Roasted Sweet Potatoes + Brussels Sprouts

Maple Roasted Sweet Potatoes + Brussels Sprouts | Sarah J. Hauser #sides #dinner #paleo #easyweeknight

I tend to overcomplicate things. While researching a recipe using bread I thought, “Well, why not just make the bread myself?” That’s all fine and good. Things with homemade bread taste better. But while I daydreamed about the smell of dough in the oven, a pile of laundry sat in my bedroom, dishes from two meals ago filled my sink, I had yet to shower, and I watched my one-year-old running by with a diaper about to explode. I don’t have time for homemade bread—but I bookmarked the recipe for another day. Maybe tomorrow. Or next week. Or when my kids drive off to college. For now, I need to simplify.

In the spirit of simplicity, I thought I’d share what I do most nights for meals. I’ve slowly learned to get more realistic about dinner. Then when I can make the space, I add in a new dish or try an interesting ingredient. But many nights, our menu consists of a green veggie, a starch, and a protein. Tomorrow, we’re doing baked chicken drumsticks, green beans, and corn. Another day, we did baked salmon, rice, and roasted asparagus. Sometimes I’ll follow a new recipe or make a stew or soup on the stove or in the slow cooker. But the formula still stands: beef stew, mashed potatoes, peas (technically a legume, but whatever).

Also, 9 times out of 10, whatever vegetable I make is roasted with olive oil, salt, and pepper. That’s it. Keep it simple. In the recipe below, I added a little maple syrup—’cause every once in awhile you gotta’ go wild.

This formula makes it easy to mix and match, and I can gradually introduce new foods to my kiddos. If we’re going to have brussels sprouts, a food not exactly known for being kid-friendly, I’ll make sure the other two parts of the meal are relatively well-liked (although, kids are quite fickle, so you never can know for sure). They have to try at least one bite of the new food. If they don’t like it at least they’re not leaving the meal hungry, and I’m not making a whole separate dinner for them. If I’ve got time for that, I’d rather go back to making the homemade bread.

Everyone has their own methods for feeding their families, and I’m still learning as we go. For now, this seems to work for us more often than not.

How about you? Do you meal plan? What tips and tricks have you found helpful as you’re getting dinner on the table? I’d love to hear in the comments below!

Maple Roasted Sweet Potatoes + Brussels Sprouts | Sarah J. Hauser #sides #dinner #paleo #easyweeknight
Maple Roasted Sweet Potatoes + Brussels Sprouts | Sarah J. Hauser #sides #dinner #paleo #easyweeknight
Maple Roasted Sweet Potatoes + Brussels Sprouts | Sarah J. Hauser #sides #dinner #paleo #easyweeknight
Maple Roasted Sweet Potatoes + Brussels Sprouts | Sarah J. Hauser #sides #dinner #paleo #easyweeknight

Maple Roasted Sweet Potatoes + Brussels Sprouts
Yields 4-6 servings

2 pounds sweet potatoes, peeled and cut into ¾”-1” pieces
2 pounds brussels sprouts, trimmed and halved (large ones quartered)
2-3 Tablespoons extra virgin olive oil
2 Tablespoons maple syrup*
1 teaspoon kosher salt, plus another pinch
Freshly ground black pepper

Preheat the oven to 425 degrees. Spread the sweet potatoes out onto two large rimmed baking sheets. (If you crowd it onto one baking sheet, the vegetables won’t brown as well.) Drizzle with two tablespoons of olive oil and the maple syrup. Sprinkle with salt. Toss the sweet potatoes to make sure they’re evenly coated with the olive oil, syrup, and salt.

Bake for 16-18 minutes. Remove from the oven and use a spatula to toss the potatoes. Add the brussels sprouts, dividing them between the two baking sheets. If the vegetables look a little dry, drizzle on an extra tablespoon or so of olive oil. Add a pinch of salt and freshly ground black pepper. Toss to coat and return the pans to the oven.

Bake an additional 20-25 minutes, until the vegetables are tender and browned to your liking. (For extra browning, you can also put them under the broiler for a minute or two at the end.)

Serve alongside your favorite protein such as pulled pork or crispy chicken thighs.

*This gives a very slight maple flavor, but in this recipe it’s intentionally subtle since sweet potatoes are already so sweet. If you want, you can increase the maple syrup by a tablespoon or so. You can also leave the maple syrup out entirely if you want to avoid added sweetener.

Note: These vegetables also taste AMAZING with an over easy egg on top in the morning! It’s a great way to get some veggies in for breakfast!


Marinated Skirt Steak with Pineapple + Green Onions [and fighting for connection]

Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser

Sitting in my bed, I attempt to hide and drown out the noise downstairs with the rhythmic hum of my breast pump. I can still hear the baby crying and my toddler son whining. His twin sister yells at the top of her lungs for no reason, except maybe to keep up with the decibel level of everyone else. I’ve been here longer than necessary, partly because pumping takes extra time. I worry my supply is dropping, maybe due to diet changes or stress or who knows what. My mind conjures up a thousand possibilities, all of which I feel the urgent need to research.

I stop my frantic Googling as I notice my heart pounding faster. Apparently escaping to a semi-quiet room only made my anxious thoughts louder. I try to sit still as I listen to the steady hum of the pump, praying those bottles will fill with a few more drops. I’m not ready to add the chaos from downstairs to the chaos I carry in my own body.

It’s mac and cheese for dinner tonight—the one from the box, not the good homemade stuff. I can hear my husband’s footsteps bound up and down the stairs as he manages whatever is going on. He’s working hard to give me peace and quiet, but the volume can only be helped so much—especially during the witching hour.

There’s no denying it’s hard to connect. It’s hard to have the time and space to look each other in the eyes and ask, “How was your day?” and then actually answer without LEGOs being thrown across the room or a not quite potty-trained toddler peeing on the floor. How can we connect when I can’t even be in the room with the rest of the family?

Before babies, we used to get home from work and sit at the table together. I’d cook a homemade meal nearly every night. We’d talk over pasta and salad, garlic bread and a glass of wine. Now, even the most gracious attempts to talk more deeply or resolve conflict seem impossible. My husband’s words get caught in the tornado of emotions and information swirling in my mind, and I can’t seem to calm the storm. Some days that storm rages only in my head and heart; other times everyone else gets swept by its gale force winds. Feeling connected—feeling as though we’re on the same page, moving in the same direction, on the same team some days appears to be an exercise in futility. How do you connect with each other in the midst of a messy house, postpartum anxiety, sleep deprivation, carrying the burden of parenting, mom guilt, kids’ schedules, and the fact that if one more set of hands touches me, I may completely lose it?

Keep reading and get the recipe at Coffee + Crumbs.

Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser
Marinated Skirt Steak with Pineapple + Green Onions | Sarah J. Hauser


Sheet Pan Sausage, Peppers + Potatoes [gluten-free, dairy-free, and Whole30!]

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

I always shop for the Thanksgiving ingredients I need as early as possible. If it can last in the fridge for a week, you’d better believe I’ve already purchased it. I make every attempt I can to avoid endless long lines at Trader Joe’s or ALDI, although inevitably I forget something and wind up heading to the store late Wednesday night.

And then every year about this time, I look at our overflowing fridge and realize I’m fully prepared for Thanksgiving, but not at all ready for dinner tonight. And apparently, everyone in my house still wants to eat between now and Thursday.

So, here’s an answer. While you’re planning your big holiday feast, let’s make the next meal simple. This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!

P.S. This dish also travels well if you need to bring dinner to a friend, family member, or neighbor! It’s also dairy-free, gluten-free, and can be make Whole30 compliant (just double-check the ingredients in the sausage).

What do you make in between big holiday meals? Our other favorite option, of course, is takeout!

Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser
Sheet Pan Sausage, Peppers + Potatoes - Sarah J. Hauser

Sheet Pan Sausage, Peppers + Potatoes
Active Time: 15 Minutes | Total Cook Time: 60-65 Minutes
Yields 4-5 Servings | GF/DF/W30

1 ¼ - 1 ½ pounds mild or sweet Italian sausage (for Whole30, check your ingredients!)
1 ½ pounds potatoes (I like using red-skinned potatoes or Yukon Gold)*
2 red, orange, or yellow bell peppers
1 small onion
3 Tablespoons olive oil
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
Chopped fresh parsley for serving

Preheat the oven to 400 degrees. Cover a large sheet pan with parchment paper and set aside.

Cut the sausage into 1-inch coins. Cut the potatoes, peppers, and onion into bite-sized pieces. Add to the prepared sheet pan in a single layer (use two pans if your sheet pan gets crowded). Drizzle on the olive oil.

In a small bowl, mix together the oregano, salt, paprika, and pepper. Sprinkle evenly over meat and vegetables. Toss everything together so it’s all evenly coated with oil and spices.

Bake uncovered for 45-50 minutes, tossing everything once halfway through the baking time. The potatoes should be tender on the inside and the sausage cooked through.

Remove from the oven and transfer to plates or a serving bowl. Sprinkle with chopped fresh parsley. I like serving this alongside a salad or sauteed green beans. Enjoy!

*Note: Ever wonder which type of potatoes works best for roasting, mashing, or baking? Check out this article from The Kitchn.