I’d be lying if I told you that this isn’t the BEST chicken salad I’ve ever winged together! If you follow me on Instagram or Facebook you’ll notice that a side passion of mine is food and I often talk about how food inspires me creatively. It’s a way for me to get away from behind my desk and be creative in different ways. I truly believe it’s important to fuel your creativity  and do the things you love.

Cooking healthy meals and inventing my own twist on some of my own personal favourite dishes and ingredients certainly keeps me on top of my game creatively. Because I’ve always cooked, my kids are pretty open to trying “whatever mom made today”. Sometimes they love it and sometimes either one is a lot less adventurous that day, it’s expected (woooosaaaa!!!)

Just like we manage creative projects in the office, keeping things fresh, new, and exciting…always, I would never want food to be any less exciting. I happen to enjoy the cooking part, adding spices, trying something different, winging it in the kitchen is often how anything becomes my new favourite dish.

One more thing…I hardly ever make anything that takes more than 20 minutes. We’re busy, and cooking shouldn’t feel like a difficult task. I know it doesn’t always come easy but in this recipe I share a helpful tip!


Time: About 6 minutes


a large handful of arugula (or baby spinach)
2 cups roasted chicken breast, chopped (helpful tip: buy a pre-roasted chicken)
1 cup red seedless grapes, sliced in half
1 scallion, chopped finely
1/4 of a jalapeño, chopped finely
2 tbsp fresh parsley, chopped finely
1/3 cup plain greek yogurt
1/3 cup vegan mayo (regular mayo would work but vegan may is heavenly)
1 tsp chia seeds
pinch of salt, to taste
pinch of fresh cracked black pepper, to taste
pinch of garlic powder, to taste
pinch of paprika, to taste
drizzle of olive oil


Add a handful or more of arugula to your plate.

In a separate bowl mix all other ingredients except the paprika and olive oil.

Top your arugula with roasted chicken salad mixture and drizzle lightly with olive oil, sprinkle with paprika and some extra cracked black pepper to garnish.

This would last in the fridge for the week for a super easy grab n’ go lunch.

Makes 2 servings.