Thai Chicken Salad {Recipe}

July 9, 2015

Turn leftover chicken into chicken salad with Thai flavors, juicy sweet grapes, and crunch from slivered almonds. 

Turn leftover chicken into chicken salad with Thai flavors, juicy sweet grapes, and crunch from slivered almonds. Dairy-free, gluten-free, mayo-free. @jlevinsonRD

Chicken salad has never been my thing. Growing up kosher, it wasn’t an option for me at the diner or deli, plus mayo-laden salads skeeve me out a bit. Don’t get me wrong – I see the appeal of chicken salad, and it certainly adds some variety to your sandwich options. I mean, how many days in a row can you have tuna for lunch?! But since I didn’t grow up eating it, chicken salad wasn’t something I ever made for myself or my family – it just wasn’t on my radar, wasn’t anything I missed.

Until now.

I recently saw some seasonal chicken salad recipes that looked fantastic like this Cherry Almond Chicken Salad by my friend Katie from Mom to Mom Nutrition. I wanted to make it, but like most of the non-mayonnaisey {is that a word?!} chicken salads I’ve seen, Katie’s has yogurt and other dairy in it as a binder, and once again my Kosher restrictions make this combo unacceptable for me. So today when there was nothing in my fridge for lunch other than three chicken breasts on the bone from last night’s dinner and some various produce, I decided it was high time I make chicken salad.

Turn leftover chicken into chicken salad with Thai flavors, juicy sweet grapes, and crunch from slivered almonds. Dairy-free, gluten-free, mayo-free. @jlevinsonRD

The leftover chicken we had is very similar to my Coconut-Lime Chicken, so this chicken salad recipe can be made with what’s left from that recipe as well. The key is saving the marinade from these chicken dishes, boiling it and then using it as a sauce for the chicken and this chicken salad. That sauce is your binder – no mayo, no yogurt, all Kosher.

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Thai Chicken Salad

Turn leftover chicken into chicken salad with Thai flavors, juicy sweet grapes, and crunch from slivered almonds. Dairy-free, gluten-free, mayo-free.
Course Chicken, Dairy-Free, Gluten-Free, Kosher, Lunch, Salad
Cuisine Thai
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 -3
Author Jessica

Ingredients

  • 2 cups cubed cooked Coconut-Lime chicken
  • 1/4 cup chopped scallions
  • 1 cup halved grapes
  • 2 tablespoons slivered almonds
  • 2 tablespoons leftover sauce from chicken

Instructions

  1. In a medium mixing bowl, toss together all ingredients. Serve over a bed of lettuce, between two slices of whole grain bread, with crackers, or with raw vegetables for scooping.

If you’re looking for more great ways to use leftover chicken, check out my friend Kristen’s post 10 Ways To Use Shredded Chicken For Easy Weeknight Meals.

Do you like chicken salad?

What about mayo-laden salads?

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