9-Day Adventure Through Mount Rainier, Olympic, and North Cascades National Parks in Washington

If you've been following my journey for a while, you might remember my travel posts about my visit to one of Washington's stunning national parks—Mount Rainier. That trip took place a few years ago in a camper van, making this travel blog a fresh experience!

For starters, my previous adventure was with my ex-husband, while this new journey is alongside my current partner. Planning this trip has brought a sense of novelty and excitement as we aim to explore different sights, including attractions he hasn't yet experienced. Fortunately, this gives you the opportunity to explore fresh perspectives beyond the camper van experience. You’ll also receive tips and healthy food suggestions for planning a 9-day journey dedicated exclusively to Washington's national parks—Mount Rainier, Olympic, and North Cascades. Let’s get started!

DAY 1: TRAVEL DAY

We arrived at Seattle Tacoma International Airport (SEA) to kick off our adventure! After picking up our rental car—essential for reaching all three national parks—we headed straight toward the Mount Olympic area, which is about a 2-3 hour drive from Seattle. Along the way, we stopped for dinner at a fantastic healthy restaurant Yodelin and then settled into our cozy Airbnb.

🚙 For your journey, you can choose to drive the whole way or take the Bainbridge ferry, which I highly recommend as it’s much quicker!

🏠 Our Airbnb was located on the west side of the peninsula (Forks area), making it a convenient base for exploring the Olympic Peninsula. We absolutely loved our stay; it was super affordable!

DAY 2: Hoh Rainforest + Rialto Beach

Located about an hour from our Airbnb, the Hoh Rainforest was our destination for the morning and early afternoon. You can easily spend 1-2 hours exploring, as there are several short hiking trails available, such as the Hall of Mosses Trail (0.8 miles round trip) and the Spruce Nature Trail (1.2 miles).

Despite the persistent rain during our entire stay on the Olympic Peninsula, this enchanting place is a must-visit, even if you only have a few hours. The Hoh Rainforest is one of the largest temperate rainforests in the United States, where you’ll feel as if you’ve stepped into a fairy tale, surrounded by trees draped in vibrant green moss alongside the river.

After enjoying lunch at the renowned Sully’s Drive-In in Forks, WA, we headed out to Rialto Beach.

🍔 If you’re gluten-free, their gluten-free burger bun is absolutely the best! I was honestly amazed!

Before visiting Rialto Beach, be sure to go during low tide (low tide resource). If you're planning to walk to the Hole in the Wall and back, timing is key, as you can only do this during low tide, so plan accordingly! Since my partner had never visited the PNW beaches before, it was a wonderful opportunity for us to share this experience together! If you're short on time or can't make it at low tide, Second Beach is a great alternative. We aimed to enjoy the sunset hour, as we had heard it was the ideal spot, but sadly, it rained and stayed chilly for the rest of the afternoon into the evening!

DAY 3: Sol Duc Falls , Mount Storm King, Lake Crescent Lodge + Devil’s Punchbowl

As you can tell from the description, it was a LONG day! Haha! But we’re committed to making the most of every moment, so let’s dive in. Beginning our adventure at the stunning Sol Duc Falls, we enjoyed an easy 1.6-mile roundtrip hike with just a 200-foot elevation gain. We were genuinely amazed by the breathtaking beauty of this waterfall!

Once we crossed this must-see off our list, we headed up toward the Lake Crescent area, where we took on the challenge of Mount Storm King. A quick heads-up: this hike is quite challenging, covering 4.7 miles round trip with an elevation gain of about 2,106 ft. During our summer visit, we hoped for clear skies, but unfortunately, that wasn’t the case! We missed out on the stunning views depicted in photos, but the challenge made for an excellent bonding experience for us. Haha!

🪨 Be cautious of narrow sections with drop-offs where ropes are needed for assistance, and keep an eye on the weather if you're not accustomed to this type of terrain.

🐦‍⬛ We enjoyed our packed lunches at the mountain's summit, where we had to fend off hungry birds trying to snatch our food! So be sure to keep your meals secure up there!

Afterwards, we embarked on shorter hikes that led us to the Lake Crescent Lodge Restaurant, where we treated ourselves to refreshing cocktails – a well-deserved break before heading down to the Devil’s Punchbowl! We accessed the Devil’s Punchbowl via the Spruce Railroad Trail, which was an easy out-and-back journey of 2.4 miles with just a 137 ft elevation gain.

👙 If you plan to take a dip, remember to bring your swimsuit! I jumped in wearing my hiking clothes, and my partner leaped off both the bridge and the cliff into the water! (Check out the reel for his jumps!) This was the perfect way to wrap up a long but rewarding day!

DAY 4: Morning coffee at Lake Crescent Lodge, Hurricane Ridge + driving back to Seattle

We enjoyed our time at Lake Crescent Lodge so much that we stopped by for coffee, hoping to rent a kayak for a morning ride. Sadly, the waves were too rough and the wind too strong, so instead we strolled around the area with our coffee. After that, we headed straight to Hurricane Ridge. However, if you've been following our weather luck, you know it was still cold, rainy, and windy, which meant we missed out on the most popular hike known for its stunning views of the Olympic Mountain range. Haha! This hike ended up being my least favorite, purely because of the weather! But if the skies are clear, I definitely recommend it!

💲It costs $30 per car to reach the top of Hurricane Ridge, but it's FREE with the America the Beautiful Pass.

From there, we made our way directly to downtown Seattle, taking the ferry right into the heart of the city! We stayed at a lovely hotel - Kimpton near Pike Place Market, making it easy to visit the next morning. For dinner, we had reservations at Elliott’s Oyster House to celebrate our one-year anniversary! Once again, we hoped for better weather, as we had planned to ride The Seattle Great Wheel, but unfortunately, it was still dreary. Instead, we wandered around the pier before returning to our hotel to wind down for the night.

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DAY 5: Exploring Seattle's Attractions and Journeying Towards the North Cascades Region

Since my partner had never visited the Pike Place Market area, we made it our first stop for coffee and breakfast. As we were heading to our new Airbnb, we decided to pick up some fresh salmon, produce, and other supplies at the market. If you want to learn more about Seattle, be sure to check out my camper van blog post here. After strolling around and enjoying more coffee and matcha, I couldn't resist stopping by my favorite spot, Frankie & Jo’s in Capitol Hill, where I indulged in a scoop each of Salty Caramel Ash and Supercookies & Cream on a gluten-free waffle cone. It truly is the best ice cream, even if you’re not dairy or gluten-free!

In the afternoon, we arrived at our Airbnb, where we made a quick grocery stop before grilling our fish and other provisions. It was absolutely delicious!

DAY 6: North Cascades Visitor Center, Lake Ann + Heather-Maple Pass Loop

During our time in the Seattle area, some locals cautioned us about potential fire closures. To be on the safe side, we visited the North Cascades Visitor Center for the latest updates. We're glad we did; there were several hikes we couldn't do, such as the Sourdough Mountain trail, so we had to revise our plans. Fortunately, the Heather-Maple Pass Loop was open, and we decided to explore that for the day.

About 1.25 miles into the Heather-Maple Pass Loop, a trail veers left towards Lake Ann, a beautiful gem nestled within a talus bowl. This charming detour is a relatively flat 0.6 miles round trip. Stopping by the shores of Lake Ann provides a stunning view of the pass you’re headed to! Continuing on the main trail, this hike totals approximately 7.2 miles round trip with an elevation gain of 2,000 feet. It definitely ranks among our top hikes in Washington! The vista from the summit is breathtaking, showcasing endless mountain peaks and the lake below.

⛰️ If you hike clockwise, you can tackle the steep section of the trail early in the day, allowing for a more gradual descent later on. Conversely, a counter-clockwise hike offers increasingly dramatic views of Black Peak and North Cascades National Park as you ascend to the pass. Regardless of your choice, you will be in awe of the scenery.

To wrap up our day, we treated ourselves to dinner and drinks at Upriver Grill & Taproom, which offers gluten-free and dairy-free options!

DAY 7: Diablo Lake Trail + driving to Mount Rainer

The day before, we visited Diablo Lake Vista Point and instantly decided that would be our destination for the following day! Bright and early, we set off on the Diablo Lake Trail. This moderate trail spans 7.6 miles roundtrip with an elevation gain of 1,300 feet. Navigating it can be a bit tricky, so here are a few tips: Look for signs along SR 20 that lead to the road crossing the top of Diablo Dam. Cross the dam and follow the access road to the parking area near the trailhead. We hoped to time our hike to catch a ride on the Diablo Lake Ferry, but we missed it. If you're aiming for that, try to arrive a few minutes before 9 AM or 3:30 PM.

After our hike, we drove through the park, stopping at various overlooks and lakes before heading down to Mount Rainier!

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DAY 8: Paradise (South Side) - Skyline Trail Loop, Narada Falls + Pinnacle Peak Trail

☑️ Starting in 2024, timed entry reservations will be mandatory during peak seasons. From May 24th to September 2nd at select locations and peak times, a reservation will be required. Make sure to secure your reservations and find out more before your visit.

We kicked off our first day at Mount Rainier by exploring one of the park's most popular trails - The Skyline Trail. This 6-mile round trip offers an elevation gain of 1,794 feet. Numerous trails branch off from the Skyline Trail, making this area perfect for a full or half-day adventure! Unfortunately, the weather wasn't in our favor; however, on a sunny day, you can expect breathtaking views of majestic mountains and Paradise Valley.

After our hike, we enjoyed lunch at the Paradise Guest Service station located in the parking area, which offers cafeteria-style meals. *Gluten-free and dairy-free options are available!

Known for its stunning waterfalls, we made a stop at Narada Falls, where we were treated to a beautiful rainbow. To get there, drive 14 miles from the Nisqually Entrance to a designated viewpoint and parking area. Follow the short trail for amazing views!

Eager to fit in one last hike before heading to our Airbnb, we tackled the Pinnacle Peak Saddle Trail, which is a 2.4-mile round trip with a 1,056-foot elevation gain. It’s a good workout, but the views at the top – including Mount Rainier, Mount Adams, the Nisqually River Valley, and Reflection Lake – make it all worthwhile!

For dinner, we stumbled upon a charming and somewhat unexpected Ukrainian restaurant, where I had the pleasure of trying borscht for the first time!

DAY 9: (Sunrise area) - Mount Fremont Fire Lookout, Burroughs Mountain Trail + Sunrise Rim Trail + (Paradise area) Skyline Trail Loop redo + Reflection Lake

This day was another long one, but since it was our last full day, we had to make it memorable! As a former firefighter, I couldn't miss the chance to conquer the Mount Fremont Lookout! Spanning 5.7 miles with an elevation gain of 1,151 feet, this hike quickly became a personal favorite. It begins on the Sourdough Ridge Trail and branches off to the Mount Fremont Trail, just beyond Frozen Lake. We took some time to explore the Mount Fremont Lookout, built in 1934 to monitor the forest for wildfires.

Since this hike shares the Burroughs Mountain Loop Trail, we decided to merge the two with just an additional 2.6 miles of hiking. The Burroughs Mountain trail itself is 9.4 miles long, featuring a 2,562-foot elevation gain. At the third Burroughs, we paused for a snack break and were delighted by the company of chipmunks. We then made our way back towards the Sunrise Rim Trail, which led us directly to the Sunrise Parking Lot.

As you can imagine, after covering roughly 15 miles before 1 PM, we were both exhausted and hungry! Unfortunately, the visitor center at the Sunrise parking area offered only concession-style food, so we headed back to the Paradise area for a proper meal. This worked out perfectly, as my partner wanted to tackle the Skyline Trail Loop again with the clear skies, while I ventured toward Reflection Lake to “reflect” on our trip! We both concluded our day with stunning views, enjoying the ideal hikes that suited us as individuals to wrap up our adventure!

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Our Best Tips from Visiting Washington's National Parks

Plan in Advance

• Each park has its own set of rules, pricing, and reservation processes, so it’s essential to plan ahead! For example, since Mount Rainier is the most popular of the three parks, I realized we would need reservations. Be sure to visit each National Park's website for the latest information and resources!

Check Weather Conditions

• Before heading to the Pacific Northwest, it’s wise to manage your expectations regarding rain and cloudy days. During our ten-day trip (the last day was for travel), we enjoyed perfect weather on about three days, even though we visited at the peak summer season. While summer months offer the best opportunities to see stunning viewpoints, remember that the weather is unpredictable. Be sure to plan for it by packing appropriate rain and winter gear, even in summer! Learn from my experience and avoid making a last-minute stop at REI in Seattle for better rain gear!

Provisions

• Always ensure you have plenty of food, snacks, and water. As someone who is gluten and dairy-free, I encountered few issues finding suitable options, except around Mount Rainier. However, to be prepared, I always brought extra provisions in case we found ourselves in areas without accessible food. Staying in Airbnbs at all three national parks was incredibly beneficial; we usually enjoyed breakfast there and packed lunches and snacks for our hikes throughout the day.

Note: Feel free to visit my Amazon storefront for all your hiking gear and food needs!

Download Offline Maps

• While we didn't encounter significant issues without offline maps, having them would have simplified our experience. Additionally, it's worth mentioning that we used a Garmin device, which proved to be invaluable since many parks and the roads leading to them have limited cell reception.

💬 I hope you found this guide on a 9-Day Adventure Through Mount Rainier, Olympic, and North Cascades National Parks in Washington to be helpful! Feel free to share your thoughts, tips, or experiences at these parks in the comments section below!

Strawberry Salmon Salad

Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!

I've been preparing this salad throughout the summer! Why? Because it's nutritious, rejuvenating, and incredibly simple to whip up. Everything can be ready in less than 30 minutes, making it an ideal choice for a quick weeknight dinner or for meal prepping for lunch.

TIPS ABOUT STRAWBERRY SALMON SALAD

• Simplicity is key! This recipe is all about keeping things easy. I personally opt for my beloved strawberry vinaigrette from the store, but you can also whip up a speedy honey vinaigrette dressing from my alternative strawberry salad recipe.

• This salad recipe is simple with just a few ingredients. If you feel like enhancing it, consider incorporating red onions, avocado, or substituting pepitas with pecans or almonds.

• In this salad recipe, salmon takes the spotlight due to its quick cooking time and the avoidance of heating up the oven on a hot summer day. To ensure quality and sustainability, opt for wild-caught Alaskan or Sockeye salmon.

• To transform this into a lunch meal prep, opt for glass containers when packing salads. This choice helps maintain freshness and prevents sogginess. I would also separate the ingredients like keep the salad undressed and dressing in a separate container and store the cooked salmon separately. (salmon refrigerate up to 3 days).

TO PREPARE THE EASIEST TOASTED HONEY PEPITAS

• Heat a skillet over medium-high heat without adding any oil.

• Spread pepitas in the skillet to form a single layer and shake occasionally.

• Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey.

• Stir until the seeds are well coated and set aside to cool.

Watch the video below to see how simple it is to prepare this salad!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Simple strawberry salmon salad requires less than six ingredients, your preferred salmon seasoning, and the option of homemade or store-bought dressing - perfect for effortless summer days!

SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 15 MIN

Ingredients

• 2 - 4 salmon filets

• 1-2 Tbsp go to salmon seasonings*

• 4-8 cups favorite salad greens (I used half arugula half mixed)

• 1 cup strawberries, hulled and sliced

• ¼ cup pepitas

• ¼ cup crumbled feta

• 1 tbsp honey

• ¼ cup strawberry balsamic vinaigrette*

• salt + pepper to taste

• fresh dill for garnish, optional

Directions

Prepare Toasted Honey Pepitas:

1) Heat a skillet over medium-high heat without adding any oil. Spread pepitas in the skillet to form a single layer and shake occasionally. Continue shaking until they turn golden brown (4-5 minutes). Transfer the toasted pepitas to a bowl to cool, then add a pinch of salt and 1 tablespoon of honey. Stir until the seeds are well coated and set aside to cool.

To prepare the salmon:

1) Season your salmon with your favorite seasonings (refer to the notes below for my recommendations). Heat oil in a skillet over medium-high heat until it is hot and shimmering. Cook the salmon without moving it, skin side up, until it turns golden and crisp, approx. 4 minutes. Gently flip the fillets and lower the heat to medium. Cook until it reaches your desired level of doneness, around 4-5 minutes. Finally, transfer the salmon to a platter to cool.

Preparing the salad:

1) Coat the salad greens in dressing in a large mixing bowl. Add the remaining ingredients like toasted pepitas, feta, strawberries, salt, and pepper. Top it off with a salmon filet and savor the dish!

Notes:

• Choose whatever greens you would like. I used arugula and mixed greens but you can also use spinach, butter lettuce, kale or romaine.

• When it comes to my salmon, I favor a classic garlic powder, smoked paprika, salt, pepper and splash lemon juice and chopped fresh dill over. If you need more guidance, there are many salmon or fish focus seasonings that you can use.

Melon Berry Summer Salad

Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

Summer is the prime season for melons, making it the perfect time to savor a refreshing salad filled with summer produce to wrap up the season.

This vibrant salad features a mix of summer produce such as blueberries, cucumbers, avocados, cantaloupe, along with robust veggies like shaved Brussel sprouts and kale forming the base.

For a protein boost, grilled shrimp is a great addition. It complements the citrusy and refreshing flavors of the salad, and you don't even need to use the oven. Leftover cold shrimp also pairs well with the salad.

HOW TO MAKE THE CITRUS VINAIGRETTE

• Crafting the Citrus Vinaigrette is simple. Combine oil, herbs, seasonings, Dijon mustard, honey, and any citrus fruit you have on hand. In this recipe, half a grapefruit was squeezed, which adds a perfect touch to the salad.

• Use the remaining half of the grapefruit to create a delightful paloma cocktail or mocktail to complement the meal. (recipe here)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Melon Berry Summer Salad - A refreshing salad made with seasonal, rich produce to revitalize you on a hot summer day!

SERVINGS: 4 | PREP TIME: 10 MIN | COOK TIME: 10 MIN

Ingredients

salad components

• 2 cups shaved brussels sprouts

• 2-4 cups kale (de-stemmed, leaves torn into bite sized pieces)

• 1 cup or 3 mini cucumbers, sliced

• 1 avocado, diced

• ½ small red onion, sliced

• ½ cup crumbled feta or goat cheese

• 1 cup fresh blueberries

• ¼ cup small cantaloupe, diced

• ¼ cup sliced almonds

• Optional: 1 lb grilled seasoned shrimp

Vinaigrette dressing:

• ½ grapefruit (juice)

• ¼ cup avocado oil

• 1 Tbsp honey

• 1 Tbsp dijon mustard

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp oregano

Directions

1) To prepare the dressing: Combine all ingredients in a small bowl or mason jar. If using a mason jar, seal the lid and shake vigorously for 30 seconds until the dressing is well mixed. If using a bowl, whisk the ingredients together until they are combined.

2) In a large salad bowl, combine shaved Brussels sprouts and kale. Pour the dressing over the greens and toss until they are evenly coated. Finally, add your remaining toppings and serve!

3) Enjoy this dish as a side salad or as a main course alongside grilled shrimp or your preferred protein source!

Asian Mason Jar Salad with Peanut Sauce

These healthy, delicious, and portable asian mason jar salads are made with chicken, mixed greens, cucumbers, cabbage, oranges, shredded carrots or the raw carrot salad (hormone balancing), green onions, cilantro, crushed peanuts with a peanut sauce dressing!

Mason Jar salads

I never realized I hadn't shared a single mason jar salad recipe on the blog! Back when I was in the corporate world, I used to enjoy these salads regularly, and I had forgotten how simple, versatile, and delicious they can be!

Given my fondness for Asian cuisine, I thought it fitting to make my first mason jar salad an Asian-inspired one.

For those who are part of the Nourished Roots Membership Program, you might recognize this recipe from the January 2024 Meal Prep Guide! If you're not yet a member, sign up today to access more exclusive recipes like this one that may not be featured on the public website!

Tips for assembling Asian mason jar salads:

The key to these jars is layering them correctly so that you can prep your salads in advance without them becoming soggy.

Start by adding your liquids at the bottom and layering your ingredients accordingly. For instance, place the dressing at the bottom and layer your fruits and vegetables from the sturdiest to the most delicate.

Refer to the images below for a visual guide on how to layer each ingredient!

Can I include other ingredients?

Absolutely! These salad jars can be enhanced with different protein sources like marinated pork, turkey, or chickpeas. You can also incorporate grains such as brown rice or quinoa. If you decide to add a grain, place it closer to the dressing layer at the bottom of the jar as they are heartier toppings.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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These healthy, delicious, and portable asian mason jar salads are made with chicken, mixed greens, cucumbers, cabbage, oranges, shredded carrots or the raw carrot salad (hormone balancing), green onions, cilantro, crushed peanuts with a peanut sauce dressing!

Servings: 4 | Prep Time: 15 min | Cook Time: 15 min

Ingredients

Mason jar salads

• 1 lb chicken breast (see below) (1/4 lb per jar)

• 8 cups mixed greens (2 cups/jar)

• 1/2 cup diced cucumbers (2 Tbsp/jar)

• 1 cup shredded red cabbage (1/4 cup/jar)

• 4 cuties, peeled

• 1/2 cup shredded carrots or raw carrot salad (2 Tbsp/jar)

• Garnish: green onions, cilantro, crushed nuts like peanuts

Chicken Marinade

• 1 lb chicken breast

• 1/3 cup coconut aminos or teriyaki sauce

• 1 tsp garlic powder and S+P

Peanut Sauce

• 1/4 cup peanut butter

• 1/4 cup coconut aminos or tamari/soy sauce

• 1-2 tsp sriracha

• 2 Tbsp rice vinegar

• 1/4 tsp ground ginger

• 1/4 tsp garlic powder

• Juice 1/2 orange

• 1-2 Tbsp warm water

• S+P

Directions

1. Marinate chicken first by seasoning chicken generously with S+P, garlic powder and adding sauce in a Ziploc bag with chicken. Massage chicken in juices, sealed and place in fridge to marinate for 30 min or overnight.

2. Prepare the rest of the mason jar toppings.

3. Make the dressing: In a bowl, prepare the dressing by adding in everything. Mix well until combined. May use 1-2 Tbsp warm water to adjust thickness of sauce.

4. Bake chicken or on stove top as desired.

5. Assemble: Start with a layer of peanut sauce (~2 Tbsp per jar). Follow with layers of cucumbers, carrots, red cabbage, diced chicken, orange slices, greens and garnish with green onions, cilantro, crushed peanuts.

6. Store: Seal the mason jars with lids and refrigerate until ready to eat. When ready, add everything to a bowl and mix. store in fridge no more than 4 days.

Notes

• *Feel free to add more or less of each ingredient to each salad jar.

Dill Pickle Salad

This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

If you have a fondness for pickles, you're in for a treat! Inspired by the Trader Joe's Dill-icious Chopped Salad Kit, I created a healthier version.

• The salad showcases the tangy and salty essence of dill pickles, both in the garnish and the salad dressing. For an extra twist, consider adding dill-based sauerkraut such as Wildbrine or opt for a wholesome pickle chip brand like Siete Foods.

Interested in more effortless meal prep lunch ideas?

• Dill pickle salad is a speedy dish, taking only 25 minutes from start to finish.

• Rich in gut-friendly probiotics, high in protein, and low in carbs.

• A convenient method to use up leftover batch-cooked chicken or rotisserie chicken.

• The pickle flavor will leave you craving more!

GUT-FRIENDLY MEAL ADVANTAGES

To enhance your beneficial bacteria levels, this meal is part of a seven-day meal plan that emphasizes foods promoting healthy gut bacteria growth and maintenance.

You can access this meal plan through the Nourished Roots Membership Plan! Here's the direct link for access!

Check out the fun meal prep hacks in the video below!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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This simple and nutritious chicken salad recipe incorporates diced dill pickles and pickle juice for a burst of flavor. Perfect for preparing in advance or for meal prepping lunches, it's a tasty way to utilize leftover cooked chicken.

SERVINGS: 4 PREP TIME: 15 MIN COOK TIME: 25 MIN

Ingredients

SALAD BASE

• 3 cups shredded chicken (can use rotisserie)

• 4 cups massaged kale

• 1 cup dill pickles, chopped

• 1/2 cup radishes, sliced

• 2-4 hard boiled eggs

• 1-2 cups crushed crackers

• 1 cup sauerkraut (optional)

SALAD DRESSING

• 1 cup plain greek yogurt

• 2-4 Tbsp pickle brine

• 1 Tbsp dill weed (can take from dill container)

• 1 tsp garlic powder

• 1/2 tsp maple syrup

• S+P (to season)

Directions:

• To make dressing: In a small bowl, mix all ingredients until combined. Taste test to see if you need to add more seasoning, acid, or more pickle chunks!

• To assemble the salad, combine all vegetable ingredients from SALAD BASE to a large mixing bowl and toss to combine well. Add in dressing and breadcrumbs and toss and garnish with quartered or halved eggs, serve and enjoy!

*To make hardboiled eggs: Place eggs in a small pot. Cover eggs with water and cover pot with lid. Bring water to boil. Once boiling, turn off and set a timer for 12-14 min. When done, drain and place eggs in an ice cold water bath to stop the cooking process. Peel the shells off once cool to touch.

Notes: I use this brand crackers so that this recipe is gluten and grain free!