Thursday, August 8, 2013

Creamy Chicken Salad

So the weather has been fairly perfect here in the Pacific Northwest lately. I have heard some complaints about it being "too hot". Most of us don't have air conditioning, since we are limited in our number of warm days, so the days that get 80 degrees plus feel pretty hot. It is on days like these that I really don't like turning my oven or stove on to cook. I'm not sure where I originally found this recipe, but I made a big batch of this yesterday and it was so nice to have a healthy meal that was easy and did not require my oven! This is a great alternative for those who do not like mayo on their chicken salad.
Creamy Chicken Salad:

For the dressing:
1 (14oz) can coconut milk
1/4 cup fresh cilantro, chopped
1 TBSP cider or champagne vinegar
1 TBSP coconut oil, melted
1/8 tsp garlic powder
lemon zest (all you can get from one small lemon)
1 tsp fresh lemon juice
dash salt
dash pepper

For the Salad:
1 cup celery, chopped
1 cup grapes, halved
1 apple, chopped
1 rotisserie chicken, shredded
1/2 cup pecans or walnuts, chopped

Combine all dressing ingredients in a medium bowl. Whisk well and then set in the fridge to chill while you prepare the salad. Next, combine all salad ingredients in a large bowl. Add the dressing and mix well. Season with salt and pepper, if needed. You can also add a tiny bit of cayenne pepper if you like a little heat. Serve as is or over a bed of lettuce or spinach. You can also serve in a pita or wrap of some kind.


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