Post by Loupy on Jul 23, 2013 20:50:29 GMT -7
Not My Mom’s Chicken Salad
By Heather @ celiacfamily.com/
Makes 4-6 sandwiches or salads.
Ingredients:
Dressing:
3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt
Salad:
2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted
Directions:
Mix dressing ingredients well and refrigerate.
Combine all salad ingredients, except the pine nuts.
Pour dressing over salad ingredients and mix well, but gently.
Serve on gluten-free bread, rolls, or a bed of lettuce.
Sprinkle toasted pine nuts on top.
Additional Notes:
To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
Copyright © 2013 All Rights Reserved
By Heather @ celiacfamily.com/
Makes 4-6 sandwiches or salads.
Ingredients:
Dressing:
3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt
Salad:
2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted
Directions:
Mix dressing ingredients well and refrigerate.
Combine all salad ingredients, except the pine nuts.
Pour dressing over salad ingredients and mix well, but gently.
Serve on gluten-free bread, rolls, or a bed of lettuce.
Sprinkle toasted pine nuts on top.
Additional Notes:
To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
Copyright © 2013 All Rights Reserved
