A few days ago my husband and I had the pleasure of attending a potluck on the grounds of a local farm. A friend invited us to join her, and we thought it would be fun to enjoy dinner outside and near the animals.
Attending potlucks while on the GAPS diet can be a bit of challenge. Even when eating at a local farm where there were lots of very healthy options, I still couldn’t eat most of the dishes. The owners of the farm had provided a wonderful, large pot of soup that looked and smelled delicious. Unfortunately, it also contained beans and corn, and so was off-limits for me.
I’m pretty adept at attending potlucks these days and always just plan on bringing everything I need for the meal. If it happens that are other options for me, then that’s just a delightful bonus!
I was planning on bringing some homemade chicken salad, since I had recently picked up my chicken CSA, and therefore had quite a bit in my freezer. I’ll often add grapes to my chicken salad and was trying to decide whether to go pick some up or not, when inspiration struck!
It’s currently cherry season here in Colorado, and I just can’t seem to get enough of them right now. Cherries really seem to signify the start of summer around here. Would it be totally crazy to add some to my chicken salad? I thought it would add a delicious sweetness, yet just a bit of tartness, to the meal. And I was right! It turned out really well, and all of it that I brought to the potluck was quickly eaten up. Success!
This time when making it, I decided to actually measure out what I typically do so that I could share the recipe with you. You could just as easily add all of the ingredients by taste, which is my usual method. Sometimes I make this same recipe without any added fruit or nuts, or you can use grapes instead of the cherries. It’s really very flexible.
This recipe is also very scalable, and you can easily make a double or even triple batch of it. I made a double this last time so I could take most of it to the potluck, but then still have some at home for later. I hope you enjoy this summery salad!
- 2 cups cooked chicken
- 1/2 Tbsp prepared mustard
- 1/2 cup mayonnaise
- sea salt & pepper, to taste
- 1/4 cup onion, finely diced
- 1 stalk celery, finely diced
- 1/2 cup fresh cherries, pitted and quartered
- 1/3 cup pecans (preferably soaked and dried)
- In a large mixing bowl, combine chicken, mustard, mayo, salt & pepper, onion, and celery. Mix thoroughly.
- Add cherries, and mix carefully.
- Fold in pecans.
- Flavor is best if chilled in the refrigerator for a few hours before serving.
This post is part of Fight Back Friday, Summer Salad Sundays, Monday Mania, Fat Tuesday, Traditional Tuesdays, Real Food Wednesday, Whole Food Wednesday, Simple Lives Thursday, GAPS Legal Thursdays, Pennywise Platter Thursday, GAPS Friendly Fridays, Food on Friday, Eat Make Grow Thursday.