A 100% Clean Picnic Menu, Including Dairy-Free Chicken Salad Wraps

I’m officially on week two of my 28-day detox, and things are going pretty well. I’m really enjoying the way I’m eating right now. I’ll post about this in more detail later, but it’s essentially a clean eating plan. One of the food groups I’m not eating is dairy.

Here in Wisconsin, the weather is finally starting to get summery! (By the way, I’ve made it a personal goal never to struggle through another full Wisconsin winter. A 3-month trip to warmer climates may be in store for this winter – more on that later!) Over the weekend, the BF and I decided to make a picnic. Obviously, it had to be on par with my detox plans.

Detox or not, if you’re trying to eat clean, take some inspiration from what we made:

Drinks: Sparking water with lemon
Appetizer: Carrots and hummus
Main: Dairy-Free Chicken Salad Wraps
Dessert: Fresh fruit salad


I’m excited to post my first-ever recipe on this blog! I hope to do more of them in future posts. I personally love finding recipes on healthy living blogs, and I’ve always dreamed of creating my own.

The recipe was super simple to made, and the chicken salad was SO GOOD! It’s made with coconut milk instead of dairy, so it’s full of healthy, wholesome fats. To make the recipe detox-friendly, you should technically buy a fresh, organic, antibiotic-free chicken. I picked one up from the farmer’s market and roasted it ahead of time.


Dairy-Free Chicken Salad Wraps
Makes 8-9 lettuce wraps

7-9 romaine lettuce leaves
1 lb. roasted chicken meat, chopped or shredded
1 14-oz can coconut milk (full-fat)
1 cup celery, chopped
1 cup red grapes, halved
1/2 cup sliced almonds
1 green apple, chopped
1 T coconut oil
1/2 t dried garlic flakes
1/2 t cinnamon
1/2 cup cilantro, chopped
Zest of 1 lemon
Juice of half a lemon
Salt and pepper, to taste

  1. Prepare the dressing by whisking together the coconut milk, coconut oil (make sure it’s liquified first), lemon zest, lemon juice, cilantro, garlic flakes, cinnamon, salt and pepper. Set aside.
  2. Combine the chicken meat with the celery, grapes, almonds and apple, making sure all ingredients are evenly distributed.
  3. Pour the wet mixture on top of the dry mixture. Stir until combined.
  4. Lie the romaine lettuce leaves out in a row on a pan. Spoon the chicken salad mix into the center of the leaves.


These were so delicious! They’re really healthy and low carb, plus the almonds give you that satisfying crunchy texture that you often miss a lot on low-carb eating plans. The lemon juice and cilantro are both detoxifying ingredients, and the combination of green apples, grapes and almonds is high in diverse antioxidants.

We really enjoyed these, as well as a gorgeous sunset and full moon. Anyone else take a look at the Blue Moon on Saturday? It was perfect weather for moon-watching here in Wisconsin!


  1. Try slicing red grapes and adding to the salad..plays off the nut crunch nicely 😉 looks yummy Maggie! !

    1. Thanks so much for commenting Stephanie!! It’s great to hear from you! There are already red grapes in there, actually. 😛 I totally agree, they really make the salad!

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