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Home » Egg free chicken salad

Egg free chicken salad

August 7, 2013 //  by Renee

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Chicken salad is one of my summertime staples for quick and cool lunches or dinners.

gluten free chicken salad

I always roast or crockpot a whole chicken every week or so, and then use the meat for whatever meals are on the menu for the week. In the summer I almost always crockpot my chicken overnight so I don’t have to heat the house up with the oven. I just throw the chicken in the pot with some veggies and water before I go to bed, and in the morning I have perfectly juicy chicken for a week or so worth of meals.

egg free chicken salad

This summer I had to play around with my original chicken salad recipe since discovering that a family member is not doing well-digesting eggs. I typically use my own homemade mayo, and that has an egg in it. As it turns out, this way that I have been playing around with is just as delicious and the rest of the family hasn’t even questioned if it was a different recipe!

Print Recipe
5 from 1 vote

Chicken Salad

Versatile and tastes great.
Prep Time15 mins
Total Time15 mins
Course: Main dish
Cuisine: American
Keyword: egg free chicken salad
Servings: 6 servings
Calories: 1447kcal
Author: Renee

Ingredients

  • 3 cups cooked chicken chopped
  • 1 large carrot fine dice
  • 4 med/large pickles fine dice
  • ¾ cup our cream
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 2 Tbsp lemon juice
  • 1 Tbsp raw honey sucanat, or pure cane sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • Pepper to taste
  • pinch chipotle powder for heat and kick if you wish – even if you don’t like heat just give it a small pinch – the flavor is amazing! optional

Instructions

  • Combine everything in an airtight container and store in the fridge! No fuss!

Tips:

  • This is a good-sized recipe to make up on a Sunday evening for quick meals all week. You could even just pack it up with you to work and bring something different every day to serve it on – salad, tomato or cucumber slices, or your bread of choice.
  • If you are dairy free but can have eggs, you can use homemade mayo instead of the sour cream.
  • Play around with the seasonings to your taste! Sometimes just hitting it with a different flavor or seasoning will change it up just enough to taste like a whole new dish!
  • One of my “no compromise” foods is having quality pastured organic meat – we may be on a very tight budget, but our meat will always come from our local farmer that pastures their chickens, doesn’t inject them with hormones, and gives them feed without soy or other hormone damaging products like GMO corn. I can make a whole chicken stretch a good week or so by doing up whole chickens vs buying chicken breasts. I cut corners here and there on organic produce – especially the “clean 15” but I figure you just can’t “wash off” the hormones and other dangerous properties of animal products like eggs, chicken, beef, and milk. Ask around at your local farmer markets for a good source for your meat throughout the year! Don’t be afraid to ASK questions!

allergy friendly chicken salad on lettuce

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Some links (including Amazon.com links) in our posts might be affiliate links. This means that, at no additional cost to you, I may earn an affiliate marketing commission if you make a purchase.

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Renee

Renee

Renee is wife and mama of 3 with one sweet babe in heaven. After years of taking back her own health that started with hormone and gut issues in her teens and 20's, she has a very deep, personal passion for helping people take baby steps to healed guts, functioning minds, balanced hormones, and solid health. She is convinced that even though we live in, and possibly grew up in a highly processed food world, that nourishing the body with traditional foods in every season of life is possible, and is vital to taking back health. She blogs at Raising Generation Nourished
Renee

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Category: Dinner, Fertility diet recipes, Gluten Free, Grain-free, Lunch, Salads and DressingsTag: fertility foods

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Comments

  1. Donielle Baker

    August 7, 2013 at 7:59 pm

    This looks sooo good! I wish I hadn’t already used my roast chicken this week for soup, next week this is going on the menu. 🙂

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