One of my food preparation tips is to make extra chicken whenever you are baking chicken. And then make chicken salad. Every week I try to make a sandwich salad (ham, chicken, tuna). Often I eat these on a bed of garden greens instead of bread. I have so much lettuce growing right now and am on the second sewing of mustard greens in my garden so I have been eating a ton of greens. I have chard that I need to harvest and am looking for ideas of what to do with it since this is the first year I have had a good harvest of chard.
When I saw cherries on sale at my favorite fruit stand I knew this would be this weeks sandwich salad. If you really like citrus add some orange zest to this recipe, but I feel it is overpowering and you loose the cherries. I used two types of chives (regular and garlic) instead of onions, but you could use whatever allium you have on hand.
I often make sandwich salads. The kind of salad you put on a sandwich, tuna salad, ham salad, and chicken salad. It helps to have something prepped to have for lunch or a snack for when days get busy. I like this salad by itself, with some salad greens from the garden, or on a slice of gluten-free bread.
If you are nightshade-free make sure to check your mayonnaise. I make my own mayonnaise using sunflower oil, eggs, and lemon juice. If you are using store bought lok for one without paprika.