Summer Chicken Salad (Gluten-Free, Dairy-Free, Nut-Free, Soy-Free and Nightshade-Free)

I often make sandwich salads.  The kind of salad you put on a sandwich, tuna salad, ham salad, and chicken salad.  It helps to have something prepped to have for lunch or a snack for when days get busy.  I like this salad by itself, with some salad greens from the garden, or on a slice of gluten-free bread.

If you are nightshade-free make sure to check your mayonnaise.  I make my own mayonnaise using sunflower oil, eggs, and lemon juice.  If you are using store bought lok for one without paprika.

Summer Chicken Salad

  • Servings: Approx. 4
  • Difficulty: Easy
  • Print

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Summer Chicken Salad http://www.cygnetorganizing.com

 

Salad Ingredients

  • 2 1/2 cups cooked chicken, chopped or shredded
  • 1 cup chopped strawberries
  • 1/3 cup chopped celery (I like to use some Lovage leaves also)
  • 1/4 cup finely diced red/purple onion
  • 1/2 can drained mandarin oranges

Dressing Ingredients

  • 1/2 cup Mayonnaise
  • 1 tablespoon vinegar
  • 2 teaspoons poppy seeds
  • 2 teaspoons sugar (I often use just 1 teaspoon)
  • salt and pepper

Instructions

  1. Combine dressing ingredients and mix until combined
  2. Combine salad ingredients and mix
  3. Pour on dressing and mix until well coated
  4. Enjoy!

 

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Summer party planning….

For my household summer is finally here.

Organizing wise I am washing and packing away the rest of the winter coats.  I had packed away the boots and snow pants a few weeks ago.  My kids are older and the amount of “after school’s out” paper deluge is becoming less and less.  In fact I only have one packet of papers from one child and a small pile from the other. Such a relief.

We are having a few friends over to celebrate the end of school and are planning a super simple menu.  Chips and salsa, fruit, drinks and some yummy baked goods.  (Including the awesome little sugar cookies in the above picture!)

In the garden I have lots of seedlings coming up and have planted plenty of tomato plants.  I know, “but you can’t eat tomatoes”! But I feel a vegetable garden is not a garden without tomatoes. So this year I have 5 different types, and a few pepper plants too.  My favorite part of gardening is letting things bloom and go to seed.

Garden 5/28/2019
Carpet of seedlings.
Garden-2 5/28/2019
Carpet of seedlings.

In part of my garden I currently have a blanket of fennel, dill, cilantro, mustard, and borage seedlings.  It smells heavenly when you walk through them.  I’ll pull most of it up in a few weeks when I plant another round of seeds.

The Nourished Festival is in Chicago this weekend.  If you are new to Celiac/Food Allergies it is a great place to get know companies that truly care about allergy friendly foods.  If you have been living with Celiac/Food Allergies for awhile it is always good to scope out the new finds and sample some of the new products that will be in stores soon.  I shared the event on the Cygnet Organizing facebook page and if you buy tickets ahead of time there is a discount.

Part of being an AllerCoach™ is Auto injector education.  Always have at least two auto injectors with you.

Can you spot the auto injector?
Can you spot the auto injector?

I’m not sure I would be brave enough to not have my auto injector secured inside of something, but this made my day to see this woman biking.  I usually use a running belt to hold my Auvi-q’s and phone while biking, but may need to get a real bike shirt.

I hope summer arrives for your home soon.  -Susan

Broccoli and Cauliflower Salad (Dairy-Free, Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free)

I love this salad and have made it for multiple potlucks and parties. The dressing is what makes the salad. It is creamy and garlicy and wonderful!

I make it both with chickpeas and without. I often cut up the veggies the night before and make the dressing right before the event. Since the dressing is avocado base it does turn a little gray after 24 hours. Leftovers still taste good!

Enjoy this yummy salad.

Broccoli and Cauliflower Salad

  • Servings: Approx. 8
  • Difficulty: Easy
  • Print

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http://www.cygentorganizing.com

Salad Ingredients

  • 1-2 cups Broccoli, chopped
  • 2 cups Cauliflower, chopped
  • 1 cup Corn (I use frozen)
  • 1 can Chickpeas, drained and rinsed (optional)
  • 1/4 cup red/purple Onion, diced
  • 1/8 cup Parsley, finely chopped
  • Chives for garnish

Dressing Ingredients

  • 2 cups Avocado
  • 1/2 cup Mayo
  • 1 Tbsp Lemon Juice
  • 1 clove Garlic
  • 1 tsp Coconut Aminos
  • salt and pepper

Directions

  1. To prepare salad combine all salad ingredients.
  2. To make dressing put all dressing ingredients in food processor and blend till creamy.
  3. Combine dressing and salad, garnish with chives.
  4. Enjoy!