6 ounces Chicken Breast (1 large)
1 tablespoon Olive Oil
1 cup Cranberries (or resins)
1 cup Walnuts
1 can (8 oz.) Corn
1 can (8 oz.) Diced Pineapple
2 tablespoon Mayonnaise (gluten-free)
2 tablespoon Natural Yogurt (0% Fat)
½ teaspoon Salt (or to taste)
1 tablespoon Pepper (or to taste)
1 tablespoon Parsley
1. Cook the chicken breast on a pan for 3 min on each side in olive oil (until it is no longer pink in the middle).
2. Soak the walnuts in hot water until soft, then chop the walnuts into coarse pieces.
3. Cut the chicken breast into 0.5 inch pieces (about the size of a piece of diced pineapple).
4. Chop the parsley.
5. Combine the ingredients, with mayonnaise and yogurt to taste (the ingredients should be lightly coated, not heavily immersed in mayonnaise and yogurt).
6. Add salt and pepper to taste.
Total Prep Time: 20 min
Recipe courtesy of Heather Atwood, 2012.
After months and months of parties and rich food, it is time to gently transition into something lighter and refreshing. In the New Year, Heather Atwood introduces us to a recipe that is her friend Zdzislawa's favorite post Holiday dish, the Gluten Free Chicken Salad.
This chicken salad is not your typical rich delight or sandwich stuffer. Just by looking the variety of ingredients, you can tell that this is a delightful dish. With chicken, cranberries, walnuts, corn and pineapple this dish has it all. Remember to use mayonnaise that is gluten free, or better yet, make it yourself.
Creative and simple, this dish also opens the door to a series of gluten-free dishes from Ms. Atwood. With gluten being such an important ingredient these days, making such a salad from scratch is the key to ensuring that you keep on a healthy path.