Entree
This easy healthy chicken salad recipe with pecans and cranberries takes just minutes to whip up and makes the perfect entree, appetizer, or snack. It’s gluten free and dairy free too. Jump to Recipe
One of the things that comes along with moving is restocking the pantry. Of course, I hauled over a cooler of snacks the very first day we had keys to the house, but since we couldn’t actually move in for a few weeks after that, I impatiently waited to do a full re-stock.
We didn’t move that far, but I’m still learning the area and what’s closest to us. First up: grocery stores.
The prices at the first one I checked out were pleasantly surprising, especially the produce section, and though not super extensive, I was impressed with the gluten-free/allergy-friendly sections. I saw one right off the bat when we walked in the door and found another mid-way through our journey. As much as I like seeing gluten-free options on the shelves right along side everything else, it’s nice and convenient to be able to go to one section and grab and go instead of hunting.
Food Lion also has a new online recipe portal that was helpful for coming up with ideas for some meals to cook in our first week in our new home. I’m used to having staples in the kitchen, so it was a good reminder of what I needed to toss in the cart for this first big shopping trip. The portal is easy to navigate, user-friendly, and has a good variety of ideas. I jotted down some gluten-free cinnamon rolls, paleo zucchini muffins, and pesto pizza rolls for the husband.
I’ve also contributed to the recipe portal with one of my favorite grocery store deli counter inspired options: cranberry pecan chicken salad.
Healthy Chicken Salad Recipe with Pecans and Cranberries {Gluten Free, Dairy Free}
Cranberry Pecan Chicken Salad
This cranberry pecan chicken salad recipe takes just minutes to whip up and makes the perfect entree, appetizer, or snack. It's gluten free and dairy free too.
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1
rotisserie chicken
shredded
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1/2
cup
dried cranberries
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1/2
cup
diced celery
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1/4
cup
chopped pecans
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1/2
cup
mayonnaise
-
1
tsp
honey
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1
tsp
lemon juice
-
1
T
minced parsley
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1/4
tsp
apple cider vinegar
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salt and pepper to taste
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Combine mayonnaise, honey, lemon juice, and apple cider vinegar. Set aside.
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Combine chicken, cranberries, pecans, celery, and parsley.
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Mix in mayo mixture.
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Add salt and pepper to taste.
I love using rotisserie chickens because they’re already cooked and ready to go, plus they have a ton of flavor, but feel free to use any kind of chicken you have.
This healthy chicken salad recipe is one of my favorite easy recipes for the whole family, especially because it’s on of the few “normal” entrees my three year old eats without complaining. The secret to all things toddler food: Craisins. Shh don’t tell.
So next time you’re looking for an easy chicken salad recipe, try this. I like making a big batch at the beginning of the week and snacking on it for a few days. We use it as a sandwich filler, an appetizer served with tortilla chips, and a green salad topper, although most of the time we eat it right out of the bowl with a fork.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
Recipe, Snack
While I’ve never been a huge dairy eater, there are a few dairy-based goods on my list that I consider essentials to a well-rounded diet. {Ok, not essential. But absolutely delicious!}
1. Goat cheese. Any form, any flavor.
2. Greek Yogurt, especially with honey.
3. Queso Blanco, the ultimate Mexican cheese dip.
Well, whatever little dairy eating I did do has completely gone out the window. My 11 month old {gasp!} 1 year old {!!} son is allergic to dairy, soy, and a handful of other delicious foods. Because I’m nursing him, that means those foods are off limits to me. Most of the time I’m pretty grown up about the whole ordeal- I don’t complain and I don’t really miss those three delicious dairy favorites above. It’s a lot easier to handle something maturely when it’s for your child.
But then there are days. Days where I’m all “woe is me” and “this sucks” and “damn it I just want some cheese dip”.
Nachos with cheese dip are kind of a tradition around these parts. When the husband and I first moved to the area, we lived in a tiny apartment across the street from a shopping center. In true young newlywed fashion, we were totally broke, jobless, and more than pinching our pennies. Every once in a while, as a special celebration, we’d treat ourselves to our favorite Mexican takeout from the shopping center. Eventually it became a Sunday tradition: football and nachos smothered in heavenly queso blanco. But remember I said we were broke? We compromised by concocting our own nacho monstrosities, complete with beer-laced gooey cheese dip.
Five years and a child later, we still have our Sunday tradition. For awhile we skipped over it, but there’s just something about sticking with those early marriage traditions. At first I just skipped the dip part, but I was seriously missing out. Until I came up with this gem of a dip: a dairy free {and completely vegan and soy free} queso blanco dip. Dairy-free cheese dip? Say it isn’t so.
by with a Side of Sneakers
- 1 cup Silk Pure Almond Unsweetened Original
- 1 Tbsp cornstarch
- ½ cup dark Mexican beer (or sub vegetable broth or additional milk)
- 1/2 jalapeno, diced
- ¼ cup white onion, minced
- ½ tsp smoked cumin
- ¼ tsp lime juice
- 1 cup vegan/dairy free mozzarella cheese (such as Daiya)
- Whole grain corn tortilla chips or sliced veggies (for dipping)
Sauté onion and jalapeno in a small saucepan over medium heat until the onion starts to brown, about 3-5 minutes.
Stir in almond milk and cornstarch until well combined.
Whisk occasionally until mixture begins to thicken, about 5 minutes.
Whisk in beer, cumin, or lime juice.
Add in vegan cheese. Stir thoroughly until cheese melts and forms a smooth mixture. Add more cheese for a thicker dip; less for a more pourable cheese (to top nachos, etc.).
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This dairy free cheese dip is only 107 calories per serving- a 15 calorie savings over skim milk and a vast improvement over traditional restaurant-style Mexican queso blanco!
This dip also tastes great with Pepper Jack style vegan cheese instead of mozzarella, especially when served over black bean smothered nachos. The beer provides a rich and intense depth of flavor and gives you a great excuse to finish the rest of the bottle with your dip! Feel free to use vegetable broth or additional almond milk if you prefer to not to use beer.
This recipe was developed for Silk for a Fitfluential campaign. You can find other great recipes using Silk Pure Almond on their Facebook page.
Click here for more Gluten Free Dairy Free Recipes that won’t leave you trapped in the kitchen for hours or hunting down a million bizarre ingredients.
