Chicken Salad with Ginger Mayonnaise

March 22, 2010

Chicken Salad with Ginger Mayonnaise

From The Allergy-Free Cookbook by Eileen Rhude Yoder, PH.D. is a tasty recipe that can be used for filling sandwiches or served with crudités or salad greens.

This recipe makes 6 servings.

Chicken Salad Ingredients:
4 cups cooked and cubed chicken
2 cups chopped celery
1 cup julienned jicama or water chestnuts
1 apple (1 cup), peeled, cored, and cubed
¾ cup toasted slivered almonds for garnish (you can leave these out, or substitute for another nut or seed if you are allergic to almonds)
Ginger Mayonnaise Ingredients:
½ cup gluten free mayonnaise
½ cup sour cream
1 tablespoon apple vinegar
1 teaspoon ground ginger
½ teaspoon dry mustard
3 to 4 tablespoons minced crystallized or candied ginger

In a small bowl, prepare the Ginger Mayonnaise:
Whisk together mayonnaise and sour cream until blended.
Whisk in apple vinegar, ground ginger, and dry mustard until smooth.
Stir in crystallized ginger. Set aside.
In a large bowl, prepare the Chicken Salad.
Combine chicken, celery, water chestnuts, and apple.
Spoon Ginger Mayonnaise over Chicken Salad. Toss gently to mix.
Cover and refrigerate for at least 2 hours or until serving time.
Garnish with almonds or nuts.