Chunky Chicken Salad
DAIRY
FREE
PALEO
DIET
Nothing beats a simple and refreshing chicken salad. Pair with two slices of Everyday Grain-Free Bread for a satisfying sandwich.
| Prep Time 10 minutes |
Makes 4 cups |
Serving Size ½ cup |
INGREDIENTS
1 large pastured egg
1 TB. fresh lemon juice
¼ tsp. dry mustard powder
¼ tsp. sea salt
1 cup virgin olive oil
3 cups poached, grilled, or shredded chicken, cooled and diced
½ cup red grapes, quartered
¼ cup walnuts, soaked and dried, chopped
¼ cup chopped scallions
¼ cup celery, diced small
2 TB. fresh Italian flat-leaf parsley leaves, chopped
1 TB. fresh lemon juice
1 tsp. sea salt
¼ tsp. black pepper
METHOD
1 For Mayo-Nays: In a blender or a food processor fitted with a metal blade, combine egg, lemon juice, mustard powder, and sea salt until smooth. On low speed, slowly drizzle in olive oil until emulsified.
2 In a medium bowl, combine chicken, red grapes, walnuts, scallions, celery, Italian flat-leaf parsley, Mayo-Nays, lemon juice, sea salt, and black pepper.
3 Serve on bread, and refrigerate any leftovers tightly covered for up to 1 week.
Variation
Thai Tuna Salad
INGREDIENTS
3 cups tuna packed in water or its own juices
¼ cup red bell pepper, ribs and seeds removed, and diced
¼ cup scallions, chopped
¼ cup cucumber, peeled and seeded
¼ cup carrots, peeled and shredded
2 TB. chopped fresh cilantro leaves
1 TB. chopped fresh basil leaves
1 TB. fresh lemon juice
¾ cup Mayo-Nays
1 tsp. sesame oil
1 tsp. sea salt
¼ tsp. black pepper
METHOD
In a medium bowl, mix tuna, red bell pepper, scallions, cucumber, carrots, cilantro, basil, lemon juice, Mayo-Nays, sesame oil, sea salt, and black pepper. Serve on bread. Refrigerate any leftovers.
Chunky Chicken Salad