As you’ve probably read, Alex and I have been making some great changes to our diet, eating habits and are focusing on getting ourselves healthy. One thing that has been hard for us on this journey is to find recipes that we really enjoy or that are easy to prepare ahead and enjoy throughout the week.
Recipes like this one for organic chicken salad are just what we are looking for, something that is good for us, easy to prepare and it can be served multiple times in a week and in a variety of ways.
This salad is great to serve as is, on bread, with crackers, pita chips, in a wrap or however else you wish.
You can whip up this salad on your own with the recipe below. (You can print this recipe below).
Ingredients
- 2 Large Organic Chicken Breasts
- 2 Strips Organic Bacon
- 1/3 Chopped Red Onion
- 12 Diced Grape Tomatoes
- Splash of Lemon
- ½ Cup Spectrum Canola Mayonnaise
- 1 Chopped Garlic Clove
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Cayenne Red Pepper
- 1 tsp. Tarragon
- 1 tsp. Cilantro
- 8 Slices Glutino Multi-Grain Bread
Instructions
- Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken. When water is almost evaporated turn heat to low. Cook for a total time of 20 minutes or until chicken is cooked through. Set chicken aside to cool.
- Place 2 strips bacon in microwave. Cook on high for 3 minutes or until almost crispy. Set bacon aside to cool.
- Chop onion, grape tomatoes, and garlic clove into small pieces.
- Slice chicken breasts and bacon into small pieces. Place in large mixing bowl with onion, grape tomatoes, garlic, tarragon, cilantro, cayenne red pepper, onion powder, garlic powder, and salt and pepper to taste. Stir. Add splash of lemon and canola mayonnaise. Mix well.
- Toast 8 slices Glutino multi-grain bread. Add mixture to your bread and enjoy your gluten-free chicken salad sandwich, or serve with chips, crackers or alone.
- Enjoy!
[yumprint-recipe id=’42’]
