Yet another "by accident" recipe that has become one of my favorites! For a friend's party I made a dip which I saw on Food Network that sounds yummy and healthy. Fast forward a few days to a craving I was having for chicken salad and my desire to not use mayonnaise. I opened my fridge and there, staring up at me, was some leftover dip (which has the consistency of hummus); I figured it wouldn't hurt to try it as my healthy mayo. And guess what? YUM!!
First up, roast the eggplant (I prefer the skinnier Asian type)...
Time to whip out the food processor, throw in the rinsed white beans, clove of garlic, olive oil, s&p, and a squeeze of lemon- blend until almost smooth (see below)!
Then mix up your favorite chicken salad ingredients and use the dip to pull it all together! Today I used cooked chicken breast, celery, apples, onions, craisins, and carrots. And I will tell you what, it's a winning combination!