Creamy Chicken Salad (dairy, egg, gluten free)

It’s a real bummer having a kid who is allergic to eggs, because they are in so many things. Like mayo. I have tried vegan mayo and find it gag-worthy. And I have a policy of not making my kids eat things I find repulsive. So, when I started thinking about a chicken salad recipe that would be A) tasty and B) that my kids could eat, I was sort of at a loss.

Until I found this tuna salad recipe at Aprovechar. What? Use avocados instead of mayo? GENIUS!

creamy chicken salad

My recipe is an adaptation of that tuna salad recipe. Obviously, I made chicken salad instead of tuna,  and also simplified it – dumbed it down, if you will- to make it more kid friendly.

Creamy Chicken Salad (from Feeding My Kid)

2 ripe avocados

1/4 tsp salt

1 tsp dijon mustard

pinch dried parsley

1  – 12.5 oz canned gluten free chicken breast. I used Hormel brand.

Mash your avocados well. Add the salt, dijon, and parsley. Rinse and drain the canned chicken, and mash well. Add to avocado mixture and mix well. Refrigerate for an hour or so before serving to let the flavors marry.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s