I often buy a rotisserie chicken, it’s a quick and easy meal. I’m careful of course, all rotisserie chickens are not equal. I read the ingredients until I found one that had no soy, canola, or corn oil. But since I live alone, this chicken always has lots of meat left over. I do so love chicken salad but even that can get boring when always made the same. I’ve added curry powder and made curried chicken salad which is delicious but I recently tried using a sweet and sour dressing, much like one used for coleslaw. Delicious, very easy and tasty at the end of summer when we’re getting tired of the same old salads.
I like to pulse my cooked chicken in my food processor to produce a slightly chunky chicken. Don’t take it to the extent of puree, just a fairly rough chop, almost like cooked ground chicken meat. For 4 servings, dice or pulse:
2 cooked chicken breasts, of medium size
Remove from food processor or cutting board into a bowl. Dice or pulse:
4-5 stalks celery, cleaned and quartered
4-5 scallions, cleaned and quartered
1/2 cup shredded carrots (or diced carrots)
Add to the chicken meat. I also add:
1/2 cup cooked baby peas
Mix these ingredients together. In a separate smaller bowl make the dressing using:
1 cup vegan mayonnaise
1 good dash hot sauce (optional)
2 tablespoons vinegar
2 tablespoons honey, agave nectar or date syrup
2 tablespoons dill pickle relish (or minced dill pickle)
Salt and pepper to taste
Whisk the dressing to combine and then add to the meat mixture. Mix well, chill and serve over a bed of mixed greens. Tomatoes and avocado on the side are a nice addition to this meal. I’ll often also garnish my chicken salad with pumpkin seeds or mix into the salad sesame or poppy seeds.
cookingwithoutallergens 
Very good and healthy 🙂
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