Summer Chicken Salad take 2 – Cherry Orange Chicken Salad (Gluten-Free, Dairy-Free, Tree nut-Free, Peanut-Free, and Nightshade-Free)

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.

Enjoy the summer!

Cherry Orange Chicken Salad

  • Servings: Approx. 4
  • Difficulty: Easy
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Cherry Orange Chicken Salad
Cherry Orange Chicken Salad – Summer Chicken Salad take 2, Cygnet Organizing LLC

Ingredients

  • 2 chicken breast, shredded
  • 1 cup chopped celery (or some lovage)
  • 1 cup chopped cherries
  • 1 tablespoon fresh orange juice
  • 1/2 cup orange segments
  • 1/2 cup mayonnaise (nightshade-free)
  • 1/8 cup chives, either regular or garlic (1/2 cup onion)
  • salt and pepper to taste

Instructions

  1. Combine all ingredients. Enjoy on bread or with salad greens!

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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Ham Salad (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut-Free, Peanut-Free, and Nightshade-Free)

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.

Ham Salad

  • Servings: Approx. 6
  • Difficulty: Easy
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Ham Salad
Ham Salad http://www.cygnetorganizing.com

Ingredients

  • 1 cup ham
  • 1/2 cup mayonnaise
  • 1/4 cup red onion
  • 2 teaspoons garlic
  • 1 stalk celery
  • 1 dill pickle spear
  • salt and pepper

Directions

  1. Add ingredients to food processor and blend until desired texture.  I like mine to still be a little chunky.
  2. Transfer to airtight container to be stored in fridge for a few days.

Like most combined salads this is best made a day ahead of time.

As things become ripe in my garden I often add them to this salad – lovage, chives or chive blossoms, radishes, or other herbs.

Enjoy – 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!