Currant & Walnut Chicken Salad

This dish is perfect for a quick and easy lunch–pack in your work bag or pop it in your backpack for a satisfying meal wherever you go. For the main course there’s creamy chicken salad topped with garlic-pepper walnuts and dried black currants. On the side we’re serving a Yukon Gold potato salad tossed in a sour cream, bacon, parsley, and chive dressing, plus a veggie medley of corn, roasted red and green bell peppers, and red onion.

Ingredients: Chicken Breast, Red Potatoes, Yellow Sweet Corn, Celery, Red Onions, Sour Cream (Cultured Cream), Red Bell Peppers, Green Bell Peppers, Onions, Dried Zante Currants (Zante Currants, Vegetable Oil (Sunflower)), Avocado Oil Mayonnaise (Avocado Oil, Organic Certified Humane Free Range Egg Yolks, Water, Distilled Vinegar, Salt, Lime Juice Concentrate, Citric Acid, Lime Oil), Walnuts, Green Onions, Olive Pomace Oil, Nitrite/Nitrate-Free Uncured Bacon (Pork, Water, Salt, Celery Powder, Cherry Baste Aid), Garlic, Sea Salt, Dried Parsley, Granulated Garlic, Black Pepper, Roasted Garlic Oil (Olive Pomace Oil, Garlic), Lemon Juice, Dried Chives, Thyme, Granulated Onion, Rosemary Powder, Rubbed Sage, Smoked Black Pepper (Pepper, Smoke Flavor), Leek Powder, Apple Cider Vinegar, Dried Dill Weed