May 10, 2018
After being forced to start a hyper-conscious diet that is free of gluten, dairy, and most soy following the uncovering of several food allergies/sensitivities, the variety in my diet fell almost as far as my spirits. I knew there were more options out there, and I knew there was a whole world of recipes I could follow, but I was slow moving at hopping on this bandwagon. Not because I thought they wouldn’t be tasty or because I thought they might be too difficult. It was mostly because I was too stubborn and bitter about giving up so many of my favorite foods that I didn’t want to admit that I was going to have to change the way I made them. Silly, silly, me.
Beyond that, I did worry that these new “specialty” ingredients might be too expensive or that they would take more preparation than I was used to (more like willing). But after venturing into the world of gluten free, dairy free, and soy free meals I found that there’s PLENTY of amazing dishes to make that aren’t double the cost of the “not-allergic to everything” kind.
And in a lot of cases they don’t even require “specialty” ingredients. Huh.
My fiancé and I actually enjoyed the challenge of making some of our favorite dishes under these new conditions. We definitely became label-reading experts and we became the weirdos in the grocery store that check ingredients on everything and call to each other across aisles about which flours have gluten and which foods don’t make me break out in a rash.
But hey, if you got it, flaunt it.
Or something like that.
This chicken salad recipe that we just happened to whip together one day quickly became a household favorite. I’d be lying if I said I didn’t just spoon it out of the container and eat it by itself. I’d also be lying if I said I didn’t scoop it out using a whole cucumber as a fork in the car on a road trip. Oops.
But enough about me.
Chicken Salad and Homemade Mayo
- 1 Egg yolk
- 1 Cup of olive oil
- 1 Tsp of lemon juice
Chicken Salad Cucumber cups
- 1 Lb chicken
- 1 Cup Homemade Mayo
- ½ Apple
- ½ Cup halved cherry tomatoes
- ½ Cup dried cranberries
- 1 Cucumber
- Place the egg yolk and a little bit of the lemon juice in a bowl. Use and immersion blender or quickly hand whisk until the egg is thoroughly mixed and is a thick consistency.
- Slowly start to pour the olive oil into the mix while continuing to blend. Pour it in slowly until the mixture turns creamier and then you can continue to add the rest of the olive oil in.
- Add the rest of the lemon juice and mix until well blended
- Place chicken breast in pot and fill with enough water to cover the chicken breast. Bring to a boil.
- Let simmer until chicken is cooked through, about 15 to 20 minutes.
- Once fully cooked (the chicken should look white and when you cut through the middle there should be no pink remaining), remove chicken and shred using two forks.
- Place chicken in a bowl and add the Homemade Mayo
- Dice up the apple and add to the mix
- Add the the cherry tomatoes, dried cranberries, and salt and pepper to taste and mix well.
- Cut the cucumber into round slices and lay flat onto tray or plate. Place a spoonful of the chicken salad on each slice
And there you have a healthier alternative to chicken salad! Feel free to add whatever spices you think might add a little pizzazz for you! Perfect for appetizers or parties and free of all gluten, soy, corn, and dairy for all of us sensitive individuals 🙂