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Blueberry chicken chopped salad with dried cranberries, romaine, cucumber, celery, carrot, and mint for Full GAPS

Blueberry Chicken Chopped Salad with Cranberries for Full GAPS

A crisp Full GAPS chopped salad with cooked chicken, romaine, blueberries, unsweetened dried cranberries, cucumber, celery, carrot, mint, and homemade honey mustard vinaigrette.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 12-15 ounces plain cooked chicken cooled and chopped into bite-size pieces; about 2 large chicken breasts; cooked chicken from GAPS chicken meat stock is one option
  • 1 1/4 cups fresh blueberries divided
  • 1/2 cup unsweetened dried cranberries divided; no added sugar, oil, preservatives, or non-GAPS additives
  • 1 large head romaine lettuce outermost leaves removed and remaining leaves chopped; or use 2 heads butter lettuce
  • 1 cucumber peeled, sliced, and cut into quarters
  • 1 large stalk celery sliced lengthwise and chopped
  • 1 carrot halved lengthwise and thinly chopped; white or another color
  • 1/4 cup fresh mint leaves divided; chopped small or kept as small leaves
  • 1 batch Honey Mustard Vinaigrette for Full GAPS prepared from the separate linked recipe

Equipment

  • Large ceramic or glass salad bowl
  • Small clear glass bowl for the reserved garnish
  • Cutting board
  • chef’s knife
  • Measuring cups and measuring spoons
  • Salad servers

Method
 

  1. Prepare one batch of the linked Honey Mustard Vinaigrette for Full GAPS and set it aside. The dressing should look evenly golden and pour as one mixture before it touches the salad.
  2. Place 1/2 cup of the blueberries, 1 tablespoon of the dried cranberries, and half of the fresh mint in a small bowl. Keep this measured garnish separate for finishing the four servings.
    Reserved blueberries, unsweetened dried cranberries, and mint for garnishing the chopped salad
  3. Place the cooked chicken, remaining blueberries, remaining dried cranberries, chopped romaine, cucumber, celery, carrot, and remaining mint in a large salad bowl. Distribute the heavier chicken and vegetables through the lettuce before adding dressing.
  4. Pour the vinaigrette around the salad rather than onto one spot. Toss gently from the bottom until the lettuce and chicken are lightly glossy, the ingredients are evenly distributed, and no dressing puddle remains at the bottom. Stop before the blueberries split or the lettuce looks bruised.
    Blueberry chicken chopped salad evenly tossed with honey mustard vinaigrette before the reserved garnish is added
  5. Divide the salad into four servings. Finish each serving with the reserved blueberries, dried cranberries, and mint so the garnish stays visible and intact.

Notes

Full GAPS: Use plain cooked chicken, fresh produce, unsweetened additive-free dried cranberries, and the linked raw honey mustard vinaigrette. This is not an early Introduction Diet or No-Plant GAPS recipe.
Mung sprouts: The source includes mung bean sprouts. They are deliberately omitted because current Full GAPS authority excludes mung beans and mung-bean products. Do not add them back to this version.
Timing: The 25-minute preparation time assumes the chicken is already cooked and cooled. It includes making the five-minute linked vinaigrette.
Scaling: The 1x/2x control doubles every measured ingredient, including the linked vinaigrette. Use a larger bowl or toss the doubled recipe in two batches so the blueberries stay whole.
Make ahead: Refrigerate the cooked chicken, chopped vegetables, dried fruit, fresh fruit, herbs, garnish, and vinaigrette separately. Toss close to serving so the lettuce remains crisp.
Storage: Refrigerate leftover dressed salad promptly in a covered glass container. The lettuce softens after dressing, so use leftovers soon rather than treating this as a long-storage salad.

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