Egg, Dairy, Nut Free Apple Tarragon Chicken Salad

    As the weather gets warmer, I try to minimize the meals called for heating up the oven. The solar heat gain from our large, glass windows battles the cool air enough without a hot oven aiding and abetting. 

This sweet, chicken salad recipe is just the thing to reduce the heat. 

It makes an excellent lunch or light dinner that is sure to please all the taste buds in your house. Making the extra effort to use fresh tarragon will pay off by delivering a crisp, clean flavor. I use organic apples and dried cranberries as well, since they are both considered to have high levels of pesticide residue that remain on their skin. Pink Lady apples are sweet and delicious, or Fuji apples may be substituted instead... whichever are more readily available. Whole Foods sells the Pavich brand of dried, organic cranberries, which cost only a few cents more than the ubiquitous Craisins, but will give you peace of mind knowing you’re doing something healthier for your family and your planet.

   For those interested in avoiding eggs, I use a mayonnaise called Veganaise (also found at Whole Foods in the refrigerated section). 

This tasty alternative to regular mayo is cholesterol free and made with canola oil, filtered water, brown rice syrup, apple cider vinegar, soy protein, sea salt, mustard flour and lemon juice concentrate. Other brands of egg-less mayo work well too, or if eggs are not an issue regular mayonnaise may also be used.

EGG, DAIRY, NUT and GLUTEN FREE

serves 4-6 (depending on portion size)

1 pound organic boneless, skinless chicken breast

1 apple cored and chopped 

freshly squeezed juice from half of a lemon 

(or 1 tablespoon lemon juice)

1/2 cup egg-less mayo

1/2 cup dried cranberries

1 tablespoon of finely chopped fresh tarragon (or 1 teaspoon dried)

sea salt and freshly ground pepper to taste

Generously add sea salt and pepper to a medium sized pot of boiling water and poach chicken until thoroughly cooked (about 15 minutes for fresh chicken, 30 minutes for frozen chicken). Remove pot from burner and let chicken cool slightly in the water (about 15 minutes). Meanwhile, core and chop apple leaving skin intact. In a small bowl, sprinkle the apple with lemon juice to thwart oxidation. Coarsely chop chicken. Combine all the ingredients in a medium size mixing bowl finishing with additional sea salt and pepper to taste. 

2010 © tricia barry biagi