Feeling like you ate too much over the holidays? Here is a light and healthy recipe for you to try. This also would work well for a summer luncheon. This is our favorite chicken salad so far!
4 c. cubed cooked chicken (I used this baked chicken.)
1 c. mayonnaise (I used Vegenaise to make it egg free)
1 tsp paprika
1 1/2 c. dried cranberries
1 c. red grapes, halved
1 c. chopped celery
2 green onions, chopped
1/2 c. red onions, minced
1 c. chopped cashews
1/2 tsp sea salt
1/4 tsp black pepper
Romaine lettuce leaves, UNchopped
Cook chicken and chill. Combine mayonnaise and paprika. Add cranberries all ingredients except chicken and stir well. Add chicken and stir again. Season with additional salt and pepper if desired. Chill for at least one hour. Serve on washed romaine lettuce leaves. Gently fold leaves to form a “wrap”.
This is one of my go-to’s for camping, picnics, etc. It is so simple and versatile. It’s hard to find a sandwich bread on a store shelf that is gluten, dairy, and egg free and that won’t crumble apart around your sandwich and baking bread takes awhile, so this is my normal solution. If you are really in a hurry, you can use canned chicken.
1 cup cooked and shredded chicken.
~1/4 c. regular or vegan mayonnaise (Vegannaise and EarthBalance have vegan mayos and I think there are more brands out now)
1/4 c. craisins
salt and pepper to taste
dash of onion powder
1-2 tsp celery seed
Optional: add-ins such as chopped celery, onion, green onion, etc.
Shred chicken. Add mayonnaise until it is the moistness you like in your chicken salad. Add salt and pepper to taste as well as onion powder and celery seed if desired. Add in mix-ins such as craisins, celery, etc. May be eaten with crackers, inside half an avocado, on a sandwich, or just by itself.