To me this is the perfect spring appetizer because it's light and simple. I'm a total mayo junkie, I like to put it on everything. Mayonnaise is usually made with oils like canola or soybean, both of which are usually GMO and high in omega 6 (which we usually get to much of in our diets). So I make my own, it's dairy free, gluten free, egg free and hydrogenated oil free.
When you're free from a lot of foods it can make appetizers difficult to come up with. So many of them have dairy, gluten, eggs and basically every other allergen. Especially when they're on a tray or served together. Cross contamination is so easy in that situation!
What I like to do with this recipe is make the chicken salad the night before and then all I have to do the next day is cut the strips. I'm basically the only one who still doesn't own a mandolin, so I just use a vegetable 🥒 peeler. Enjoy this recipe!
Cucumber Chicken Salad Roll Ups (AIP, Dairy Free, Gluten Free, Allergy Free)
Makes 10-12 Time 15 minutes
1 chicken breast cooked and chopped
1 celery stick
2 tbsp chopped red onion
1/4 cup allergy free mayo (below) or regular mayo
2 medium cucumbers
pinch of salt
Allergy Free Mayo
1/2 cup coconut cream (the thick stuff at the top of a can of coconut milk)
2 tbsp extra-virgin olive oil
2 cloves garlic minced
¼ teaspoon unrefined salt
Directions: Blend in a blender until well combined then store in fridge for up to a week
1. Using a mandolin or a vegetable peeler slice the cucumber into strips.
2. In a bowl mix chopped chicken, minced celery, chopped red onion and 1/4 cup mayo. Add a pinch of salt and pepper. (Don't use pepper if you're AIP)
3. Lay cucumber slices flat on a work surface. Spoon 1 teaspoon chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate.