I know, I know.....there are a MILLION chicken salad recipes out there these days. That's why I wanted to come up with something that was simple, fresh and summery but still different than your typical summer picnic side dish. So if you want a break from the same old, same old...then this is the chicken salad for you!
It's fairly common to add apricots to a chicken salad recipe, but it's peach season in Texas and peaches ARE everywhere! So I'm changing things up a bit by throwing them in there instead. I've also replaced the typical base of mayo with a much lighter whipped coconut cream. Altogether, it's a super-easy twist on an old standard that will have you craving chicken salad all summer long!
Peaches & Cream Chicken Salad W/Currants & Mint
(Paleo, Egg/Dairy Free)
2 cups cooked chicken breast, cubed (I like meat from a roasted chicken, super tender)
1 cup of chopped fresh peaches (could also use apricots or nectarines)
1/4 cup dried currants
1/4 toasted walnuts/pecans (optional)
1/4 cup chopped chives or green onion tops
5-7 mint leaves, finely chopped
a handful of curly parsley, finely chopped
1/2 teaspoon lime or lemon juice
1/4 teaspoon coarse sea salt or to taste
Cracked pepper to taste
Mix the first 7 ingredients together in a bowl.
Coconut cream dressing:
Mix the cream and lemon/lime juice into the salad, toss, chill if needed & serve with butter lettuce.
Makes about three cups and serves 3-4 people.