Summer in Chicago is hot and humid. Today, it will hit 92F. And at the end of a long sweaty day I don’t want a 30 minute meal. I want a 10 minute meal with no pots, no pans and no need to turn on my stove. It would also be good if it was nutritious.
And so I have one. And of course it is gluten-free, dairy-free, nut-free and soy-free. The only offending food is the eggs in the mayonnaise. If you can’t have eggs, but can have soy, you can get soy mayo and it will work just fine. If anyone finds a way to do it without eggs or soy, please let me know. You can probably swap extra firm tofu for the chicken but I haven’t tested that so I am not sure.
Ingredients
1 12.5 ox can chicken in broth OR about 1 2/3 cups cooked cold shredded chicken if making kosher
1 cup finely chopped celery
1 cup chopped apple
2/3 cup chopped grapes
1/2 cup Hain’s safflower mayo
2 T curry powder (I used Mc Cormick organic which is not marked kosher, but I know kosher curry powder is available)
1 Large container of greens or raw spinach
1/4 tsp salt if not using salty canned chicken
Equipment
Paring knife and cutting board
Can opener
Fork for getting chicken out of can
Spoon for mixing
Measuring cups and spoons
Instructions
Chop apples, celery and grapes
Open can of chicken and drain off liquid
Mix all ingredients except greens in a large bowl
Put greens on plates
Put chicken salad on greens
Serve.
