#shreddedcabbage #cannedchicken #sunflowerseeds #oliveoil #lemon #tarragon #seasalt
This recipe is for car camping and shorter trips into the backcountry where weight is not as much of an issue or you just want to enjoy something more fresh. I packed this for our trip to Colorado this summer, as well as our weekend jaunt to the coast for Thanksgiving weekend.
After a day of hiking around the ruins at Mesa Verde National Park, this dish was a snap to toss together in the picnic area (we did skip the chicken for that one because the kiddos are vegan).
I packed the cabbage and lemon in the cooler, but you could go a day or two without refrigeration if needed. Just remember the can opener!
If you DO want to take this on a longer backpacking trip with you and want to carry less weight, follow my coleslaw recipe on my Eat Your Veggies post, adding the sunflower seeds, lemon crystals and tarragon to each serving. You can buy foil packets of chicken instead of canned. You can also make this ahead of time, it will last a day or two in the cooler. If you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Enjoy!
Lemon Tarragon Chicken Salad
The perfect road trip meal! Store your ingredients in the cooler and toss together when you are ready to eat.
Prep Time
5 minutes
Total Time
5 minutes
Course: Dinner, Lunch, Main Dish, Salad
Cuisine: Dairy Free, Gluten Free, Keto, Nightshade Free, No Dehydrator Needed, Paleo, Whole Food
Servings: 6 servings
Ingredients
- 1 package shredded cabbage
- 1 can cooked chicken
- 1/2 cup sunflower seeds
- 1 lemon juice
- 3 tablespoon olive oil
- 1 teaspoon dried tarragon
- sea salt to taste
Instructions
- Put the cabbage, chicken, sunflower seeds in a one gallon Ziploc bag and toss.
- Squeeze the lemon juice into the bag and add the oil and tarragon. Toss again to distribute the dressing.
- Salt to taste.
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