Admittedly, chicken salad was never a favorite of mine, even in my meat-eating years. BUT hey, when a craving strikes, you gotta listen.
There are lots of plant-based takes on a classic chicken salad recipe. In addition to being chicken-free and dairy-free this one, is also:
...for those of you who are sensitive to one or all of those.
Okay, Sooo… what is in this salad?
Hearts of Palm! Hearts of palm are entirely under appreciated. They are a great vegetarian source of protein, they are a good supply of antioxidants and trace minerals like zinc phosphorus and copper (I love me some skin food) but they are also high in fiber which help you to stay fuller longer and keep those snack cravings at bay.
In addition to the hearts of palm, this salad also has white beans and hemp seeds (which are a complete protein), making it an all-around protein powerhouse. So if you’re feeling a little protein deficient (tired, cold, slow, foggy), you’re going to want to give this one a shot!
Protein Packed Chicken-Less Salad
1 15oz can white beans, drained
1 small shallot, coarsely chopped
1 Tbsp fresh oregano (or dill would be nice too)
2 Tbsp hemp seeds
1 Tbsp olive oil
1-2 Tbsp lemon juice to taste
1 15 oz can hearts of palm
Chopped celery (optional)
Firstly, you’re going to start by making a white bean spread. In a food processor add the drained white beans, shallot, oregano, hemp seeds, olive oil and lemon juice. Pulse until a spread like consistency is achieved. Add salt and pepper to taste and set aside.
Next drain the hearts of palm and place then into a medium sized bowl. Mash the hearts until they are well broken down. Next add 3-4 tbsp of the bean spread and the chopped celery. Mix until well combined, adding additional salt and pepper if needed.
Refrigerate for 1-2 hours before serving.
You can place it on a salad or make a sandwich with it or even place it on some gluten-free crackers for a little mid-afternoon snack.