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Chef Meagan Side Grilled Almond Chicken Salad


16 oz.

Chef Meagan's 
Grilled Almond Chicken Salad
Fresh & Filling
Gluten Free, Dairy Free, Soy Free, Corn Free,
ORDERS CLOSE AT 11:59 PM on Friday
No Adjustments Afterwards!

Fill up on this delicious Chicken Salad from Chef Meagan.... It's sure to hit the spot. 

Ingredients: Grilled chicken breast (Sweet Grass Chicken Breast, Lemon juice, Organic Dijon mustard (Water, Organic Mustard Seeds, Organic Vinegar, Salt, Organic Turmeric, Organic Spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil.), celery, onions, grapes, aioli (egg yolks, lemon juice, vegetable oil, olive oil, kosher salt, white pepper), organic sweet relish (ORGANIC CUCUMBERS, ORGANIC CANE SUGAR, ORGANIC VINEGAR, WATER, CONTAINS LESS THAN 2% OF SALT, CALCIUM CHLORIDE, ORGANIC DEHYDRATED RED BELL PEPPERS, XANTHAN GUM, ORGANIC SPICES (CONTAINS CELERY SEED), NATURAL FLAVORS.), Organic Toasted Almonds, Whole Grain Mustard (Water, Mustard Seeds, Vinegar, Salt), Kosher Salt, White Pepper


Instructions: Keep refrigerated and enjoy this delicious homemade chicken salad.

Gluten Free, Dairy Free, Soy Free, Corn Free


ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!


16 oz.

Chef Meagan's Food Truck


"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.

Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 



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