I make this chicken salad all the time! It’s a perfect quick dinner and leftovers are
fantastic for lunch. You can serve this
on a gluten free wrap, lettuce wrap, gluten free bread, or on top of some
greens (I love using arugula). The
possibilities are endless!
For chicken:
2 chicken breasts, boneless
and skinless (about .50 lb each)
4 teaspoons extra virgin
olive oil, separated
1 teaspoon salt, separated
1 teaspoon
black pepper, separated
¼ - ½ cup white wine
2 garlic cloves, crushed
For salad:
¾ cup Vegenaise
½ cup finely chopped celery
(about 2 stalks)
½ cup finely chopped apple
(I like Gala apples)
1/3 cup chopped walnuts
1/3 cup dried cranberries
1/3 cup chopped parsley
¼ teaspoon salt
1/8 teaspoon black pepper
Preheat
oven to 350 degrees.
Place
chicken breasts top side down in a smaller baking dish (8x8 or 9 inch round glass
baking pan). Drizzle 1 teaspoon of extra
virgin olive oil on each chicken breast.
Then, season each side of the chicken with ¼ teaspoon salt and ¼
teaspoon black pepper. Flip over and repeat. Pour white wine along the side of the baking
dish until the bottom half of the chicken breasts are submerged in wine. Place the 2 crushed garlic cloves in the
wine. Bake for 33 minutes. Immediately after removing chicken from the oven, cover chicken first with parchment paper and
then aluminum foil. Let the chicken rest for 10 minutes before
cutting into small cubes.
In a
large bowl, place cubed chicken, Vegenaise, celery, apple, walnuts, dried
cranberries, parsley, salt, and black pepper.
Mix well.
Place
in fridge until ready to serve. Serve
cold. Enjoy!
Lauren
Marie’s Tips:
*When I have a really busy day, I make the chicken in the morning. I place the diced pieces in the bowl
that I am going to make the salad in and keep it in the fridge. When I come home, all I have to do is
add the rest of the ingredients, place the chicken salad on top of some greens,
and serve. Brilliant!
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