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!
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.