mayo-free/dairy-free chicken salad sandwiches
- prima Feb 26, 2014 11:26 AM
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?
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.....
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.
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...