Mayo-Free Chicken Salad

Mayo-Free Chicken Salad (corn free, dairy/casein free, egg free, soy free, vinegar free, citrus free)

5 Boneless/Skinless Chicken Breasts, baked or grilled (I’ve been grilling my chicken lately, using Stubb’s 100% All Natural Texas Roadhouse Wood Chips and the smokiness adds an additional layer of flavor that is wonderful).

1 cup Eden Organic Dried Montmorency Cherries

1/2 cup Scallions, diced

Macadamia Nut Dressing (see recipe below)

  • Shred chicken breasts (or chop into cubes), place in a large bowl.
  • Add macadamia nut dressing, toss to combine (I recommend adding about half of the dressing, then taste to see if the salad is moist enough for your tastes; I typically use 2/3 of the dressing).
  • Add Dried Cherries and Scallions, toss to combine.  Add more dressing if needed.

Macadamia Nut Dressing

1 cup Macadamia Nuts

2 Garlic Cloves

1/2 tsp. Sea Salt

2/3 cup. Olive Oil

  • Add macadamia nuts, garlic cloves and salt to a blender* (see notes), blend until the nuts and garlic are finely chopped.
  • Slowly add all of the olive oil and continue to blend until the sauce is completely smooth and velvety. 

Notes:

I’ve only made this in my Vitamix, but it might work in a regular blender (or a food processor) too.  Just make sure to pulverize the nuts as much as possible.  Mincing the garlic beforehand, may also be helpful.

I make a TON of this salad and Mike and I each grab a bowl for lunch on most days (we like it that much).  It’s a great salad to make a large batch of on Sundays, that way you can just grab some to pack in a lunchbox or simply snack on (really, it’s addictive).  I made a large batch and took it to California with us back in February and it was an absolute godsend, since we couldn’t go to any restaurants.

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