I have some new things I'm learning about recently related to avoiding certain ingredients due to those I care about discovering food intolerances or allergies. It can be challenging, but I have been doing quite a bit of reading on how to change my approach to cooking.
I'll be testing out removing eggs, wheat and cow's milk from a number of recipes. Some are easier than others to figure out. Researching alternative products and becoming familiar with how to use them has been interesting and almost like chemistry experiments. There will be more to come as I find success in new recipes to share here. I'll be going through my archives to note which recipes are already free of these ingredients so that they will be easier to find for myself and anyone else avoiding these items. Hopefully, you'll be patient while we explore some alternatives and give them a try as well.
One of the things that we generally have on hand to nibble on for a quick lunch is the standard chicken salad. For us that includes mayo and mustard and some dried minced onions (Penzey's continues to be my go-to source for spices and seasoning blends). Now that mayo is something I'm trying to replace due to eggs being an issue, I started thinking about dressings that could add enough "umpf" to a chicken salad and what else I could bulk it up with to make it a healthy alternative for lunch.
I like different textures when I make a salad like this and it's a far cry from the chicken salad I am used to making. The lemon juice in the dressing needs a little time to chill in the fridge to marry into the other flavors of the garlic powder and thyme.
This was a satisfying option for lunch and fits the need for something to grab quickly and nibble on for a snack or lunch. Let me know if you give it a try or what add in's you like for a salad like this. I see this as a very adaptable salad and you could change up some of the ingredients based on what you have on hand or can find at the grocery store.
Avocado Broccoli Slaw Chicken Salad
2 large cans cooked chicken, drained well
2 avocados, diced into bite-size pieces
6 ounces broccoli slaw
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 cup slivered almonds
- In a large bowl, break up the chicken into bite-size pieces, then toss with the broccoli slaw.
- Add the diced avocado and gently toss to combine.
- In a small bowl, combine the lemon juice, olive oil, salt, pepper, garlic powder and thyme. Whisk until thoroughly combined.
- Drizzle the dressing over the salad and toss gently to incorporate it into the other ingredients.
- Cover and chill in the refrigerator for at least 1 hour before serving.
- Sprinkle almonds on top prior to serving (optional).
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