Tuesday, August 6, 2013

Go-To Chicken Salad

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!

 Makes 3 cups

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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