chimichurri-chicken-salad-with-peaches

I have mad love for chicken salad, but I know that there is a whole population of people who don’t share my enthusiasm for it. Those following the Autoimmune Protocol don’t eat eggs, so mayonnaise (at least most types) is out of the question. And then of course there are the mayo-haters; the people who cringe at the sight of the stuff. Well, chicken salad is back on the table for everyone with this Chimichurri Chicken Salad with Peaches! It’s mayo-free without missing out on any of the flavor of traditional chicken salad.

Since it’s summer and fresh, wonderful fruit abounds, feel free to swap in your favorite for this recipe. Peaches felt like the perfect fit to me, but grapes would be lovely, as would plums, cherries, or apricots. And if you are not avoiding nuts; almonds, walnuts, or pecans would add some great crunch.

Chimichurri Chicken Salad with Peaches

prep time: 10 minutes
cook time: zilch
yield: 4-6 servings

1 handful parsley leaves (just tear the top off a bunch; save the stems in your freezer for broth!)
8-10 mint leaves
1/2 teaspoon sea salt
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 1/2 cups cooked chicken
2 small peaches, diced
2-3 scallions, thinly sliced

Place the parsley, mint and salt in the bowl of a food processor. Pulse 5-6 times, or until the herbs are chopped.
Add the red wine vinegar and olive oil and turn the food processor on. Process until the herbs are finely minced, about 8-10 seconds.
Transfer the mixture to a large bowl and stir in the chicken, peaches, and scallions.
Serve on your favorite gluten-free or grain-free bread, or on top of a salad or in lettuce cups.

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