Saturday, April 20, 2013

Allergy-Fighting Honey Mustard Chicken Salad

Spring is here and I am more than thrilled for warm temperatures, but the thick coating of pollen all around has left me sneezing, with a scratchy throat, and suffering from watery eyes and itchy ears. In an attempt to fight these seasonal allergies with the most natural remedies, I did a little research and found that allergy symptoms (from what we breathe in, eat, or touch) occur when the immune system overreacts to the substance and creates inflammation in the body.

Since I can’t completely avoid the pollen causing these bothersome symptoms, my first thought at this news was to make sure I am eating anti-inflammatory foods as much as possible. So, what am I eating?

  • Probiotic-rich foods like Amasai, SueroViv and sauerkraut
  • Wild-Caught Alaskan salmon and walnuts, both high in omega-3 fats which are great for reducing inflammation
  • Raw local honey which helps the body build up resistance to the pollens that are causing these unwanted symptoms
  • Ginger, an anti-inflammatory powerhouse
  • Fresh fruits, particularly those high in vitamin C (oranges, strawberries, lemons) which acts as a histamine blocker and apples which contain quercetin that helps stabilize the cells, reducing the reaction to allergens
  • Fresh veggies, particularly green veggies (kale, collards, spinach, watercress, beet tops)
  • Magnesium rich almonds, cashews, pumpkin seeds and sesame seeds

In an attempt to create a delicious lunch that would also provide maximum allergy relieving benefits, I looked around the kitchen and came up with an Allergy-Fighting Honey Mustard Chicken Salad. I’m feeling better already!

Allergy-Fighting Honey Mustard Chicken Salad


1-2 Chicken Breasts, boiled and shredded
1 Cup Celery, chopped
1 Granny Smith Apple, peeled and chopped
1 Orange, peeled and chopped
¼ Cup  Pumpkin Seeds, toasted


1 Lemon, juiced (about ¼ cup)
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Stoneground Mustard
1 Tbsp Raw Local Honey

Mixed Greens

I like to toast the pumpkin seeds over medium low heat in a pan on top of the stove.

Combine all ingredients for salad in a large bowl. Whisk dressing ingredients in a small container and pour over salad. Stir until well combined. Serve over mixed salad greens for a refreshing meal.

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