I first met Megon more than twenty years ago (eep!). Her sister, Heather, was my very first best friend, and, thanks to the magic of the internet, our families have reconnected. A wee while ago, we met up with some other ladies at Heather’s house for a seed swap. I brought that peanut butter pie I made, and the only other thing I could eat was Megon’s chicken salad. Once I tasted it, I didn’t mind so much!
One month ago today, Megon made the commitment to her body to do what she knew she had to do and stop eating gluten. She may have gone kicking and screaming, but she never looked back. In the past month, she has had medical and personal developments to show her that gluten-free was the way to be.
Leaving gluten behind is not easy. Through watching her, I realized that, even though I am 100% aware that it’s what’s right for my body, I don’t know if I could go through it all over again. It is brutal. In honour of her strength — and the strength of all you gents and ladies who have gone through the same thing — I’m sharing her chicken salad recipe. Even better is that the recipe is super-easy. Eat it up.
Megon’s Coronation Chicken Salad
1.5 lbs cooked chicken breast, shredded
1/2 cup mayonnaise
1 tablespoon curry powder
2 tablespoon apricot preserves
1/4 small yellow onion, finely minced
1/4 – 1/2 cup dried apricots, chopped
1 tablespoon apple cider vinegar
juice of half a lemon
2-3 tablespoons honey
salt and pepper to taste
Pulse the apricots in the food processor. Dump all the other ingredients except the chicken into the food processor to combine. When fully integrated, empty into the mixing bowl and stir in the chicken.
It’s great served with crackers or tortilla chips . . . or on bread . . . or on a spoon.