While I avoid a lot of food because of my allergies, there are 3 foods that I won’t include in recipes because I hate them. I’m not a picky eater at all but I absolutely will not eat: 1) olives, 2) celery, or 3) raisins. Ants on a log snack day at school when I was young was especially awful!
I avoided chicken salad most of my life because it almost always contains at least one, if not 2, of my hated foods. I’m also not much of a fan of mayo. So I set out to create a chicken salad recipe several years ago that I actually liked and I have to tell you, it’s one of my favorites. It’s not only allergy friendly, it’s very healthy too. A perfect lunch on lettuce or sandwiches!
1 large chicken breast
1/4 cup roasted almonds
1 apple (fuji, gala, whatever is on sale that isn’t too sweet or tart)
1 tbsp dijon mustard
1 tbsp vegan mayo
3-5 stalks green onion
splash of lime juice
salt & pepper to taste
First, you’ll need to roast your chicken. Preheat your oven to 375 and pat the chicken breast dry with a paper towel. Coat with a thin layer of olive oil and salt and pepper on both sides. Roast on a baking sheet for 35-40 minutes then let cool while you chop the rest of your ingredients.
Chop the apple into cubes then place in a bowl and coat with a splash of lime juice to prevent browning. Chop the green onions into slivers (mainly green parts) and roughly chop the almonds.
Slice the chicken breast in half lengthwise then cut into cubes. Combine all chopped ingredients in bowl.
Add the mustard, vegan mayo, and salt and pepper and mix well.
Serve on a sandwich or on a salad, I like to add tomatoes and avocado to the salad as well. This keeps really well for several days in the fridge so you can make a big batch and have it for a few days.