No Mayo?

We can all agree that mayonaisse is not good for you, but it just tastes so good.  Let's face it, it is one of the reasons we (ok maybe just me) loves tuna salad, and chicken salad sandwiches.  It's the mayo.  Oh, it tastes great on a turkey sandwich too.  Yum! 

When I stumbled across a recipe for a chicken salad without the mayonaisse, I was intrigued. Could this really be as good?  Is it possible to have this traditional comfort food sandwich without the egg-based condiment?  I was ready for a challenge. 

The recipe listed below uses fresh herbs, a small amount of olive oil and dijon mustard to hold the poultry together.  I was very pleasently surprised with how great it tasted.  It's nice to have a sandwich that tastes fresh and awakens your taste buds in the dead of winter.  I am starting to really love parsely (a heavy presence in the sandwich).  I think this herb gets a bad wrap.  I know of several people who crinkle their nose at the word parsely. 

Enjoy this taste of spring on a cold dreary day in January, it helps a little bit....

Herb Vinaigrette Chicken Salad
(adapted from Cooking Light January 2005)
printable recipe

1/2 cup fresh parsley

1/2 cup chopped green onions
3 tablespoons rice vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 dried thyme
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1 garlic clove
1 1/2 cups chopped cooked chicken breast
1 (10-ounce) package frozen green peas, thawed

Combine first 9 ingredients in a food processor; process until smooth. Combine parsley mixture, chicken, celery, and peas in a large bowl, tossing well.