With a couple freeze-dried ingredients you can have a quick no-cook lunch, snack or even dinner for the trail. The recipe itself is gluten-free, but as always read the labels on mayo packets to be sure. I served it on street taco sized tortillas, Mission makes keto friendly ones now, called Zero Net Carbs Tortillas – but be forewarned, 1 tortilla is 25% of your daily fiber, so don’t go crazy on them. They taste great though!
If you opt to eat the chicken salad alone, I might suggest you double the recipe if you are a hungry person. Especially if you eat mostly carnivore.
Chicken Salad
In a snack size zip top bag:
- 3 Tbsp freeze-dried diced chicken
- 1 Tbsp freeze-dried onion
- 1 Tbsp freeze-dried celery, crumbled
- ¼ tsp Italian seasoning blend
Also Take:
- 1-2 mayo packets
Directions:
Add ¼ cup cool water to the bag, seal tightly, and let rest for 15 minutes, gently shaking periodically.
Add mayo to taste (1 packet is light; if you like your chicken salad to be creamy, add both packets).
Eat as is, or spread on crackers or street taco-size tortillas (makes enough for 2 wraps).
Serves 1.
Notes:
The base weight for the dried ingredients is 0.6 ounces/18 grams.
If you ask nicely, you can often get the mayo packets at grocery store delis or C-stores.
This recipe also would work well with a ranch dip tub or a dressing packet instead.
When prepping recipes using freeze-dried ingredients (versus dehydrated), you want to ensure the bag is well sealed, particularly with freeze-dried meat. A plastic bag will work great if you are making the meal to use that weekend. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
Seal the chicken separately from the vegetables for long-term storage of this meal (months out). For the short term, it is fine to seal it with dehydrated vegetables.
FTC Disclaimer: This post contains affiliate links that give us commissions on products purchased. These items are what we used in the recipes.
~Sarah