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mayo-free/dairy-free chicken salad sandwiches

  • prima Feb 26, 2014 11:26 AM
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I've used lemon/evoo, lime/evoo, white balsamic vinegar/evoo in the past. What other mayo-free/dairy-free chicken salads have you made? Anyone have a good recipe calling for tahini?

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  1. I bet thinned-out homemade hummus would make a wonderful chicken salad sandwich! I don't have a specific recipe, though- usually just chuck cooked chickpeas, tahini, lemon juice and garlic into a blender, and adjust taste/texte with water, salt, and sugar (if there's an unpleasant bitter edge).

    If it doesn't need to sit for long (because of oxidation), I love making a mash of avocado, salt, and lemon juice (sometime throw in a chipotle if I'm feeling frisky) and using that as a sandwich spread or binder. Some cilantro might be pretty good in this as well.....

    1. I was just going to say hummus as well.

      1. This is a recipe for a cooked salad dressing that might work for you:

        1 tsp dry mustard
        2 T sugar
        1/4 tsp salt
        2 T flour
        1/2 C cold water
        2 egg yolks
        1/4 c vinegar
        2 T butter

        Dissolve mustard, sugar, salt and flour in water. Beat eggs and vinegar on top of double boiler. Add the dissolved ingredients. Cook and stir the dressing over boiling water until thick and smooth. Add butter. Use for chicken salad, cole slaw and country ham salad.

        1. Recently I had some leftover guajillo chile and garlic dressing (for chayote, from Bayless' Mexican Everyday). I used it to dress some poached chicken, and added chopped cilantro and scallions, and some really finely chopped celery.. Stll a bit too salty-savory, so I chopped up a pear that needed using. Perfect! Scooped up with tortilla triangles (brushed with oil, baked at 350F for 15 min).

          I wouldn't make this my go-to chicken salad, but it was tasty and dairy/mayo free.

          Now intrigued to try tahini/hummus approach...

          1. Tahini dressing (tahini, hot water, lemon, salt)
            Cubed chicken
            Celery
            Zaatar

            1. I've made some great Asian-style chicken salads that meet this description.

              NaomI Duguid's Burmese Chicken Salad is awesome. I have made it without the toasted chickpea flour, fried shallots and shallot oil and it is still delish.
              http://www.finecooking.com/recipes/bu...

              Also the Sichuan Cucumber and Chicken Salad from Mighty Spice is great. The ingredient list is posted here: http://chowhound.chow.com/topics/8052...

              1. I like a simple vinaigrette with evoo and truffle oil, plus fresh herbs from the windowsill. I find the herbs are really growing well now, with longer days.
                Favorite vinegar now for everyday is Marukan rice.

                1. What about an avocado vinaigrette? Or an Asian-style peanut sauce?

                  1. What about a curry - I have not tried yet but I am always trying to think up more uses for my Maesri pastes - maybe in coconut milk - I think a spicy curry cold chicken salad would be great with crisp greens like celery and some sweetness from dried fruit like raisins or mango bits. Now I have an idea I need to work on at home LOL. I think I know what is going to happen to that chicken in the freezer

                    1. Pesto is a nice dressing as well.

                      2 Replies
                      1. re: smtucker

                        pesto is not dairy free

                        1. re: westsidegal

                          You are right... I just generally don't add the cheese if making a chicken salad sandwich so I should have stated pistou.

                      2. Sesame oil and rice wine vinegar; lime juice and chile powder, yogurt and curry powder( or yogurt and just cumin)
                        Almond butter thinned with water or oj

                        1. Mashed avocado, salt, pepper. Mix in your chicken. Eat on bread or with tortilla chips.

                          1. Bottled Vidalia Onion Vinaigrette is delicious as a mayo free option. Add some halved grapes or shredded Granny Smith apples to take it over the top.

                            1. Romesco
                              Muhumarra
                              http://www.nytimes.com/2010/03/24/din...

                              1. I like this one - it's a red wine vinaigrette dressing.

                                http://www.foodnetwork.com/recipes/gi...