Monday, January 30, 2012

Cherry, Pecan & Tarragon Chicken Salad (No Mayo)

No fancy pictures today....just awesome FOOD! We made this chicken salad today with the leftover ingredients from my last post, Cherry, Pecan & Tarragon Brussel Sprouts W/Madeira Wine Reduction.

I must say it was FABULOUS. My kids said the only problem was that I didn't make more! That made me one happy mama. So happy in fact, that I had to share this amazingly simple recipe. Best of all, this chicken salad is dairy, mayo and egg free...for all my eggless/dairyless friends out there.


Cherry, Pecan & Tarragon Chicken Salad


2 cups cooked cubed chicken (I find roasted chicken makes the most tender for a salad)
About 10 fresh (organic)cherries, washed, pitted and roughly chopped (grapes would be great too)
1/4 cup toasted pecan pieces 
1/4 cup green onions (scallions) chopped up
2 tsp packed finely chopped fresh tarragon
1 tsp  packed finely chopped fresh basil
3-4 Tbls cold coconut cream* (canned or homemade)
Coarse sea salt to taste (I'd say at least 1/2 tsp)
Fresh ground black pepper to taste

* Coconut cream is the thick cream that rises to the top of your coconut milk. You can easily get up to 1/2 cream from a can coconut of full fat coconut milk. Try to buy cans that are BPA free, such as Native Forrest or coming this fall Natural Value (BPA, organic & Guar gum free). 

Chill a can of coconut milk for a few hours, pop it open and scoop out the thick cream. Try to get as little liquid as possible. Use the leftover liquid to add to smoothies and baked goods.


Prepare and combine all ingredients (as stated above) in a medium sized bowl. Mix well. 

Serve with butter or romaine lettuce for a nice chicken salad wrap.