Chicken Salad With Very Few Allergens

 

   This chicken salad contains no mayonnaise or vinegar and thus doesn't have the allergens that they introduce (egg, soy, yeast, corn).  It can be dressed up, if you like, by stirring in a bit of brown mustard if you have some that you're not allergic to, or garnishing with pomegranate seeds and/or toasted pine nuts, if you're not allergic to them.

     6 T. olive oil (See Oil in the Glossary)

     juice of 1/2 lemon (See Juice in the Glossary)

     pinch of tarragon (See Spices in the Glossary)

     pinch of white pepper (See Spices in the Glossary)

     1/2 tsp. salt, or to taste (See Salt in the Glossary)

     3 cups diced cooked chicken (1/3 inch or so)

     1 cup sliced celery

     6 green onions, sliced

     Whisk together the olive oil, lemon juice, tarragon, pepper and salt.  Stir in the remaining ingredients.

Chimichurri Chicken Salad

Alternatively, if you happen to have some vinegar-free no-mayo chimichurri, mix your diced cooked chicken and cut up crunchy veggies (celery, green onions, whatever crunchy veggies you're not allergic to) and dress with chimichurri. This is a particularly delicious way to serve leftover chicken.