Crunchmaster crackers are deliciously crunchy, certified gluten-free, non-GMO, and make the perfect pair with your favorite dips, (chicken salad recipe below), and toppings. You can also create a decadent Crunchcuterie board that can be enjoyed by the whole family. Pick up your Crunchmaster crackers the next time you’re shopping at Publix. You’ll find Crunchmaster crackers in the deli section next to the dips and cheeses.

A table topped with lots of different vegetables.


Servings 8 Servings


  • 1 (4 oz.) pkg each of CRUNCHMASTER Multi-Grain Sea Salt and Multi-Seed Original Crunchy Baked Rice Crackers
  • Chicken Salad:
  • 2 cups cooked chicken breast or thighs, shredded
  • 1 cup red seedless grapes, quartered
  • ½ apple, cored and cut into ½ -inch pieces
  • 2 tblsp red onion, minced
  • 1 garlic clove, minced
  • 1 fresh lemon, juiced
  • ½ cup mayonnaise
  • 1 tblsp Dijon mustard
  • 1 tblsp olive oil
  • 2 tblsp chopped fresh tarragon leaves
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 1-2 store-bought dips of preference
  • Pickled Purple Cauliflower:
  • 1 cup rice vinegar
  • ½ cup water
  • 2 tblsp granulated sugar
  • 1 tsp kosher salt
  • 2 sprigs fresh thyme
  • 1 garlic clove, smashed
  • 1 tsp black or multi-color peppercorns
  • 1 small head purple cauliflower, cut into florets
  • Produce:
  • 1 cucumber, sliced
  • 8 radishes, halved
  • 4 carrots, halved lengthwise
  • 4 radicchio leaves
  • 1 cup green olives
  • lemon wedges, optional


  • Place crackers on a serving platter or woodboard.
  • Chicken Salad:
  • In a large bowl, add chicken, grapes, apples, onions, garlic, lemon juice, mayonnaise, mustard, olive oil, tarragon, salt, and black pepper, mix until combined.
  • Transfer chicken salad to a serving bowl and place on the serving platter or wood board with the crackers.
  • Transfer dips to a serving bowl and place on the serving platter or wood board with the crackers and chicken salad.
  • Pickled Purple Cauliflower:
  • In a large pot, bring the vinegar, water, salt, and sugar to a boil over high heat, stirring until the salt has dissolved, about 5 minutes. Remove from the heat. Add thyme, garlic, and peppercorns and stir to combine.
  • Place the cauliflower in one or two tall glass jars and pour the pickling brine over the florets, filling the jars up to ½ inch from the top. Seal the jars and let them cool at room temperature. Refrigerate until cold.
  • Transfer pickled cauliflower to a serving bowl.
  • Produce:
  • Place pickled cauliflower with cucumbers, radishes, carrots, radicchio leaves, and olives on the serving platter with the crackers, chicken salad, and dips. Serve with lemon wedges on the side, if desired. Enjoy!

A picture of some food on top of a table.

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