Recently I posted my Cilantro Lime Hummus recipe, which I make as an alternative to traditional bean-based hummus. Instead of the usual legume-fest, my Cilantro Lime Hummus uses raw zucchini – but you can’t really tell, I promise! Someone asked me what I eat it with usually and, honestly, there’s nothing crazy exciting about my raw veggies and “hummus” dip habit. But I did mention that it makes a great dressing for a chicken salad: that’s one way I will use up the last of a batch if I have roasted a chicken in the same week.
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The problem was, however, that I usually make that recipe with tahini which, while delicious, doesn’t fit into the Autoimmune Protocol I’m doing right now because it is made from sesame seeds. Bummer. So I did what I usually do – played around with the recipe until it worked without the tahini so that I could use it in place of mayo for my Cilantro Chicken Salad.
I didn’t miss the flavor of the tahini when making up this dressing for my Cilantro Chicken Salad, but the consistency was a little off. The tahini added an amount of body to the sauce that needed to be replaced. I didn’t want to add too much more liquid, though, as that would have made it too thin. So I skimmed some coconut cream from the top of a chilled can of coconut milk. I don’t know about you, but my kitchen is cold enough now that all of my coconut milk is inadvertently “chilled”! I added that to my mini food processor, gave everything a whizz together and now had a much thicker sauce that could double as a mayo replacement.
So why is this (tahini free) dressing so awesome for my Cilantro Chicken Salad? It’s egg, nut & seed free – making it suitable for those who are following an Autoimmune Protocol or just avoiding those things. It’s also a little bit sneaky in that the zucchini base means that what your body tastes as creamy Cilantro Chicken Salad is also giving you the extra boost from a not-so-visible added vegetable! Woop!
- 4 cups cooked chicken, chopped
- 2 cups zucchini, peeled and chopped
- ⅓ cup coconut cream (from the top of a chilled can of coconut milk)
- 1 tsp dried garlic
- ½ cup of fresh cilantro
- Juice of ½ lemon
- Salt to taste
- Add all ingredients except the chicken to a food processor or blender. Process until combined. If the sauce is a little thick, add a splash of water or extra lemon juice.
- Place the chopped chicken in a bowl and add approximately 1 cup of the sauce; stir through until coated. Add more sauce until the salad is your preferred consistency.
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