I’m not a fan of mayonnaise. Never have been. So when someone tries to get me on board with things like chicken salad that have mayo, I’m never gonna say yes to that. Just not. This doesn’t mean that I can’t eat chicken salad, it just means that I have to make it myself. Which is fine, since I tend to enjoy that kind of thing, but it doesn’t make it any easier when someone insists that their chicken salad is not like others. I’m looking at you, Grandma.
So I make my own. I’ve made it with yogurt before in order to satisfy that same creaminess without the mayo, but this particular recipe uses a vinaigrette that includes apple cider vinegar, mustard, and Ava Jane’s Kitchen Avocado Oil.
I also added a few raisins, some fresh herbs, and the Citrus Salt & Pepper seasoning from Ava Jane’s Kitchen. It’s pretty easy, super delicious, and perfect for lunch or a snack. If you’re not a fan of mayo based salads, I urge you to try this. The raisins are soaked in warm water for a few minutes to soften them up, so they’re soft and sweet, and a perfect addition to the peppery chicken. You can skip the soaking if you prefer a chewier texture of course.
Serve this on your favorite toast, in a pita, on crackers, or over lettuce or spinach if you don’t do a lot of carbs.
- ¼ cup raisins
- 2 cups chicken breast cooked, shredded
- ¼ cup fresh parsley chopped
- ¼ cup Ava Jane’s Kitchen Avocado Oil
- 1 tsp Dijon mustard
- 1 tsp Ava Jane’s Kitchen Citrus Salt & Pepper spice blend
- 1 juice and zest of 1 lemon
- 1 tablespoon apple cider vinegar
- Put the raisins in a small bowl and pour warm water over them. Let sit for about 5 minutes and drain.
- Add the oil, vinegar, mustard, Citrus Salt & Pepper, and lemon to a large bowl. Add the chicken, raisins, and parsley. Stir well.
- Serve immediately, and chill any leftovers.