Recipe: Chicken Salad

Chicken Salad is just so good that it is worth finding a way to make it naturally.  The problem that we always run into, though, is the mayo.  Many people are afraid to use it because of its fat content, while our problem with it is those vague references to "natural flavors" and calcium disodium EDTA.  Organic Mayo from Spectrum does contain all natural products, so this is a possible solution.  However, we like to think that there are other solutions as well.  Mashed avocado and yogurt will provide some good fats, flavor and creamy texture for this all natural chicken salad.

You will need:

  • Leftover Chicken, chopped (preferably roasted)
  • 1 avocado
  • 1/4 cup of plain yogurt
  • 1.5 tbsp of lemon juice
  • 1/4 cup of dried cranberries
  • 1 tbsp of lemon zest
  • 1/4 cup of red grapes, diced
  • 1 celery stalk, chopped
  • 1/2 a red onion
  • 2 tbsp of chives, diced
  • 2 tsp of salt
  • 1 tsp of pepper
  • Mixed Greens

To Make:

  1. Combine half the avocado, yogurt, 1/2 tbsp of lemon juice, dried cranberries, and a pinch of salt and pepper.  Mash or blend to your desired consistency.
  2. Combine all ingredients except the mixed greens and other half of avocado in a large bowl, mixing well.
  3. Serve over mixed greens with the rest of the avocado sliced over the top.