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
1/4 cup chilled coconut cream (Try Aroy-D or Natural Value-Bpa Free/Sept/2012
1-2 teaspoons lime or lemon juice
1/4 coarse sea salt or to taste
Cracked pepper to taste
Instructions:
Mix the first 7 ingredients together in a bowl.
Coconut cream dressing:
Chill a can of full fat coconut milk
Once the cream is firm, scoop the cream off the top and whip it up for a few minutes with a hand mixer (You could skip the "whipping" if you like and it will still be great!)
Mix the cream into the salad, then mix in 1-2 teaspoons of lemon/lime juice, toss, chill if needed & serve with butter lettuce.
*The Organic Native Forrest brand is also has BPA free can but does contain small amounts of guar gum. Guar gum can cause stomach upset in some individuals.
Makes about three cups and serves 3-4 people.
Makes about three cups and serves 3-4 people.