Egg, Dairy, Nut & Gluten-Free Rotisserie Chicken Salad
Who doesn't love a good chicken salad? You can eat it by itself, on a bed of greens, with crackers or sandwiched between two pieces of your favorite bread. It's versatile, easy to prepare and one of the most portable brunch dishes around. But, there's one little thing that takes this lunch favorite off the table for many food allergy families - egg. Yep, traditional chicken salad wouldn't exist without mayonnaise, and mayonnaise wouldn't exist without egg as one of it's primary ingredients.
But, as with so many things... this shouldn't stop anybody.
Enter one of my favorite food allergy friendly staples ever. This is NOT a sponsored endorsement, but just a heart-felt plug for one of those allergy-friendly products that is almost impossible to distinguish from the real thing - Veganaise. I've said before, but I'll say it again: your friends and family will have no idea that you've made a substitution when you use Veganaise, especially in a dish like this.
Back to that... the chicken salad. You can have so much fun with this one. My favorite "standard" way to serve this is with celery, red onions, red grapes and a little ground thyme, but you can do just about anything to make this recipe your own. I've thrown in dried cranberries, green onions, fresh dill... you name it. That's the beauty of a base like this. The essentials are a rotisserie chicken, Veganaise, salt and pepper. The rest is up to you!
Egg-Free Rotisserie Chicken Salad
1 rotisserie chicken, off the bone with skin removed and cut into bite-sized pieces
1/2 cup Veganaise, soy-free variety
1/4 cup red onion
1/3 cup celery
1/3 cup red grapes
1/4 tsp. ground thyme
1/2 tsp. black pepper
a few pinches of salt (if you feel that it's needed)
*Feel free to use your eye and taste-testing skills to help guide you with ingredient amounts, as these measurements are a general guide. If you prefer more of one thing or less of another, have at it! The same goes for your spices - be open to altering, if necessary.
Place cut-up chicken into a large bowl and add red onion, celery, and grapes (or whatever mix-ins you are using) and toss until well combined. In a separate small bowl, whisk together Veganaise, thyme, black pepper and salt. Spoon Veganaise mixture into bowl with chicken and gently mix together until well combined. Add more mix-ins and/or spices, if desired. Cover and chill until it is time to serve.