This makes a great lunch option for using leftover grilled chicken. For parties, stuff endive leaves with the chicken salad and top with fresh microgreen sprouts. yum!
Ingredients
- 1/2 pound grilled chicken (or turkey)
- 1/2 cup finely diced organic apple
- 1/2 cup finely diced organic celery
- 1/4 cup chopped walnuts
- 1/4 cup organic raisins, currants or dried cranberries
- 2-3 tbsp mayo (cultured mayo provides healthy probiotics)
- Pinch of dried tarragon
- Sea salt, to taste
Instructions
- In a medium-size mixing bowl, add apple, celery, walnuts and raisins (currants and dried cranberries are also delicious!).
- Add two tablespoons of mayo and mix to incorporate all ingredients together.
- Dice grilled chicken into bite-size pieces and add to mayo mixture.
- Season with a pinch or two of dried tarragon and Celtic sea salt to taste.
Love how your sire looks!! Can’t wait to try some of these recipes:)
Thanks, Susan! I appreciate you taking a minute to write a kind note!
Where does one get cultured mayo? Never heard of it but I’m intrigued, as I’m trying to add more probiotics to my diet. Just found your site on Pinterest and am enjoying pinning lots of great GF recipes. Thank you!
Hi, Julie. That’s great that you’re wanting to get more probiotics into your diet – such a healthy decision! You actually make cultured mayo by using whey – the source of the probiotics. You can get whey by simple straining whole milk yogurt, then you end up with some whey for lacto-fermenting and some thicker (more greek style) yogurt, or if you strain the yogurt longer, you can make cream cheese or yogurt cheese. There are many recipes out there for cultured mayo, but here’s a couple I enjoy because they blend olive oil with other oils for better flavor. (Olive oil alone, is just too overpowering in my opinion.) Blessings, Kelly
http://www.cookinggodsway.com/homemade-mayonnaise/
http://www.listen2yourgut.com/blog/best-lacto-fermented-mayonnaise-recipe-ever/