Pepita-Poppyseed Chicken Salad

MAKES 2 SERVINGS

This is my favorite lunch of all time! Perhaps it’s a Southern thing, but I consider myself to be a chicken salad connoisseur. It always bums me out how many grocery stores and restaurants add nuts to theirs. This version with pepitas makes me wonder how no one else has caught on to this wonderful substitute. I prefer red grapes in this recipe, but some find them to be more of a trigger than green. This could potentially point to a tannin issue for you. But both are allowed on a migraine diet and can be enjoyed freely as long as you don’t notice an increase in symptoms. Every once in a while, I like to switch them up for fresh pomegranate seeds.

¼ cup raw pepitas (pumpkin seeds)

¼ cup migraine-friendly mayonnaise

2 teaspoons distilled white vinegar

1½ teaspoons honey

½ teaspoon poppyseeds

¼ teaspoon kosher salt

2 cups shredded roasted chicken

1 celery stalk, diced

1 green onion, chopped

½ cup grapes, halved

Freshly ground black pepper to taste

To toast the pepitas, place them in a dry small skillet and cook over medium-low heat, stirring often, until lightly toasted, 3 to 4 minutes total. Transfer to a plate to cool.

In a large bowl, whisk together the mayonnaise, vinegar, honey, poppyseeds, and salt until blended. Add the chicken, celery, green onion, grapes, and toasted pepitas. Stir to combine. Season with pepper to taste. Refrigerate for 30 minutes for the best flavor, then serve.

NAKED ROTISSERIE CHICKEN Many of the freshly cooked rotisserie chickens we see in the deli sections of grocery stores contain MSG, but I’ve found there are quite a few supermarkets that sell “naked chickens.” Naked chickens mean they are either simply roasted or are only seasoned with salt and pepper. They’re available at Whole Foods and Sprouts, or just double check the labels at the local grocery store.