Chicken Salad w/ Garlic Basil Aioli

At GTF we serve crew lunch to nearly 70 employees in the heat of the season. I had the very challenging but extremely rewarding opportunity to cook for everyone a few weeks ago, and this dish was a big hit. I loved it because it was an easy way to feed a ton of people something that was delicious and healthy, and everyone else loved it because it is full of protein but is nice and cool, perfect for farmers to get through a day in the heat. Many people think of aioli or mayonnaise as unhealthy because it is high in fat, but fat is not the enemy—sugar is.


  • 1 Cabbage, grated or sliced thinly
  • 1/2 Chicken, roasted whole, cooled, and shredded
  • Walnuts
  • Dried Cranberries
  • Raw Veg Additions: Sweet Corn, Sweet Peppers, Grated Carrot
  • Aioli/Mayo

If you feel like making aioli from scratch, get an egg and some oil and a blender and emulsify away! If not, buy some mayonnaise from the store—no shame! Either way, mix in the following:

  • minced Raw Garlic
  • half bunch of Basil, finely chopped
  • lemon juice
  • salt & pepper to taste


  1. Mix together all ingredients