Sick of “regular” chicken salad? Try this Paleo Tarragon Chicken Salad with toasted pine nuts, apples and a classic egg-free vinaigrette (no mayonnaise!)
This gluten-free and dairy-free Tarragon Chicken Salad recipe is one of those (hallelujah) two-step MIX and EAT, utilizing leftover shredded (or chopped) chicken. It brings together tart, sweet, crunchy, creamy, nutty and bright all in one satisfying healthy meal.
I served it over some beautiful local organic sunflower microgreens, but arugula, romaine, kale, or spring mix works too. And if you’re low on greens, serve as a topping for gluten-free crackers, tostones or eat it on it’s own.
To make this an egg-free recipe without using any mayo, I created a classic vinaigrette to toss the salad with that has a nice oil-acid balance. One of the biggest mistakes I see home cooks make is not adding enough acid to their food. Examples of acid include vinegar, citrus juice, fresh garlic, and mustard.
What you need for Paleo Tarragon Chicken Salad:
- Pre-cooked chicken, diced or shredded
- Organic apple*
- Organic celery*
- Pine nuts
- Fresh tarragon
- Extra virgin olive oil
- White wine vinegar
- Plain yogurt of choice: dairy, almond, cashew, coconut, etc – the creamier the better
- Dijon Mustard
- Lemon Zest
- Salt and Pepper
* High on the EWG Dirty Dozen list for pesticides and herbicides, so I recommend purchasing organic.
If you need to make any substitutions, here are a few examples:
- Jicama for apples
- Cashews or pecans for pine nuts
- Canned light tuna for chicken
- Dried cranberries for raisins
- Apple cider vinegar for white wine vinegar
- Egg-free or egg mayo for yogurt
Lastly, if you’re looking for any other easy gluten-free make ahead lunch recipes: