Meg’s Chicken Salad Recipe

I’ve only changed a few things since getting this recipe from Meg a few years ago – it’s better than any chicken salad I’ve ever had (similar to most recipes from Joe & Meg). It’s so good that I eat it plain – no need for extra carbs with this salad, there are probably plenty in all the grapes anyway. You could also serve it inside a big organic Romaine lettuce leaf for a lower carb meal; OR an organic toasted whole grain homemade bun for a not-so-low-carb meal, but still fairly healthy.

MEG’S CHICKEN SALAD

(I’m starting to take more of my own pictures, so if this doesn’t look appetizing, it’s the photographer, not the food.)

3/4 c. homemade mayo (there’s a recipe in Nourishing Traditions if you don’t have one) or Spectrum Natural’s Olive Oil mayo (at least this one isn’t ALL soybean oil) – update: see this mayo post.
2 t. crystallized ginger (in the spice aisle) – cut into small pieces
2 T. raw/unpasteurized apple cider vinegar
1 T. organic Tamari (fermented soy sauce)
1/8 t. sea salt (just a few shakes)
3 t. finely chopped organic onion (about half of a small onion)

Mix the above ingredients in a bowl, and then add in the following:

About 2 c. cooked, chopped chicken
1 c. organic, red grapes, cut in half (Note: these aren’t easy to find from the USA – I lucked out at Whole Foods Market the other day. If you don’t have grapes, I was thinking dried cranberries, pineapple, or even apples chopped small might be good…)
3 stalks (is that the right word?) organic celery (I’m no Rachael Ray, that’s for sure)
3/4 c. crispy almonds (or almonds toasted golden brown over low heat in butter and a little salt, mmmmmmmm, this is a great snack on its own!)

Makes about a 2.5 qt. bowl full (a medium sized bowl). It goes fast, so you may want to make extra. Warning, this is not a fast recipe to make. I always multi-task while I’m chopping – I’ll return phone calls or flip EWTN or a cooking show on my kitchen TV.