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Chicken Salad with Cannabis oil

Not every cannabis infused treat has to be made with a ton of sugar and chocolate. This chicken salad is great for a potluck dinner — with emphasis on the “pot.”


  • 1 Gardein chickn breast, cooked according to package directions, cut into bite-sized pieces
  • 2 cups chickpeas, drained and rinsed well
  • ¾ cup celery, thin slices
  • ½ cup walnut pieces
  • ½ cup vegan mayo
  • 1 tbsp Dijon mustard
  • 1/8 tsp ground mustard seed
  • 2 tbsp coconutCannaOil
  • 1 tbsp chopped fresh dill
  • Pinch cayenne (optional)
  • ¼ tsp cracked black pepper
  • Pinch course salt
  • ½ cup water


  1. Prepare chickpeas. In a microwave safe bowl, add the chickpeas with a pinch of course salt and water. Microwave for 2 minutes. Drain off excess water and mash chickpeas, leaving a few whole. Cool in fridge (place in freezer for a few minutes if short on time).
  2. In a small bowl, add the mayo Dijon mustard, dill, coconut CannaOil, ground mustard seed, cayenne and pepper. Whisk together to combine. Adjust with pepper to taste. Set aside.
  3. In a large bowl, mix together the celery, walnuts, chick’n and smashed chickpeas. Stir in the dressing until fully combined. Cover and chill for at least 30 minutes before serving. Store in a sealed container in fridge for up to 5 days.
  4. Enjoy!

Be sure to clean the chicken well before handling it and remember to clean your hands before and after dealing with raw meats.


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