You can buy or make Chicken Salad. Emma LOVES chicken salad, so I usually make a big at the beginning of the week for our lunches. She takes it in a small kitchen container to eat with ritz crackers and I usually have mine with a half of an avocado or as a sandwich.
Our recipe is simple – roasted chicken, celery, red grapes, red onions and mayo. I keep chicken breasts in the freezer (I usually buy an all natural version from Target or Costco), so I can whip it up anytime. I roast the chicken on a sheet pan with parchment for about 20 minutes, then let it cool and chop it or shred it. 
Chicken Salad Recipe
3-4 chicken breasts
olive oil
sea salt
….
1 cup of grapes, sliced
1-2 stalks of celery, minced
2 tablespoons of red onion, minced
mayo
(I usually try to go pretty light on the mayo, but add as much as you like)
Roast chicken breasts on a sheet pan in the oven for 20-25 minutes at 375 degrees until cooked all the way through. Let rest. Meanwhile, slice grapes and mince celery and red onion. When the chicken has cooled, cut it into small chunks or shred it with two forks. Mix it with grapes, celery, onion and mayo. Keep refrigerated.
I packed this picnic using my favorite Kitchen Essentials.
All of these items are part of my Kitchen Essentials Collection (shop here) – things that I use over and over, in all sorts of different ways. In these posts, I try to show you different ways you can use the essentials to make life simpler. I love having a small number of items in my kitchen that can be used for everything I need to do.