One of my food preparation tips is to make extra chicken whenever you are baking chicken. And then make chicken salad. Every week I try to make a sandwich salad (ham, chicken, tuna). Often I eat these on a bed of garden greens instead of bread. I have so much lettuce growing right now and am on the second sewing of mustard greens in my garden so I have been eating a ton of greens. I have chard that I need to harvest and am looking for ideas of what to do with it since this is the first year I have had a good harvest of chard.
When I saw cherries on sale at my favorite fruit stand I knew this would be this weeks sandwich salad. If you really like citrus add some orange zest to this recipe, but I feel it is overpowering and you loose the cherries. I used two types of chives (regular and garlic) instead of onions, but you could use whatever allium you have on hand.
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.
I try to make a sandwich spread each week. One that I love is ham salad.
Finding a ham that is free from maltodextrin is hard to find. There is one at Aldi that is Gluten-Free and Maltodextrin-Free (also free of dairy, soy and nuts). I like to use it for this sandwich spread.
It is also hard to find mayonnaise that is free from paprika. I usually make my own mayonnaise and hope to get a video up soon of that recipe.
I like to have this with thickly sliced cucumbers that I use to scoop up the ham salad. In the above photo my lunch consisted of ham salad, chopped kale, cucumbers, and mustard greens from my garden.
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!
Today’s lunch was plain egg salad on Sam’s Choice Gluten-free Classic White Bread.
It was my first time trying Sam’s Choice bread. The first thing I noticed was it had large holes in the middle and I had to go through quite a few pieces to find two to use for my sandwich. The bread prices with the big holes I usually store in the freezer and use for bread crumbs.
It toasted nicely and had a good taste. I would definitely use it again. Bread is always hard with our many multiple food allergies. This one fit the bill as nightshade-free, soy protein free and nut-feee. .
The egg salad today was just eggs and homemade mayonnaise. Next time I’ll add some yummy herbs from the garden.
I like anything that has dill. My garden is overflowing with dill that reseeds itself year after year. The first time I saw this salad I thought “a whole cup of dill! – must be good!”
I still have the problem that no one else in my house is a fan of turkey. Thus no leftovers, because no turkey dinners.
One of my other favorite green things is celery! I love the leaves and the insides. In fact I grow it in my garden just to have the leaves for salads.
I like to buy a turkey breast and cook it in a crockpot on low for about 8 hours with white wine, veggies, and some fresh herbs. Sometimes I will use two legs. Make sure to keep the bones to make stock!
This salad is pretty and would be good to take for a holiday potluck. I like it for lunch with or without greens and sprouts.