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
Serves: 2
Level: Easy

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.

I'm going to make a really simple, delicious chicken salad. It has diced chicken and cranberries and walnuts and pineapple in it to lighten it up. This recipe comes from my friend. She's Polish, [? Zdzislawa. ?] This is not a typical Polish dish, but it's one of her favorites. And she tells me her friends love it.

So I'm going to start with two chicken breasts diced into maybe a half-inch dice, little larger than a half-inch dice. I'm going to add frozen corn, which I've simply poured hot water over to soften it. So it's not really cooked. It has a little bite to it still. Going to add corn. And then I'm going to add these beautiful dried cranberries. They make the whole dish sort of look jewel-like.

Again, everything in this recipe is a very similar size. So nothing stands out. And it's almost similar proportions. So I'm going to add these walnuts. And then I'm going to add fresh pineapple, a cup of fresh pineapple. These are the main components of the salad. Look at how pretty that is.

So I'm going to give this a toss and get them all mixed in. This is a great midwinter salad to have when you don't have spring greens yet, but you really want a fresh taste again. So then, just because I want to emphasize that this is a little light, I'm going to add yogurt. Just sort of dress it until I see the texture looking about right. You want it to just bind everything together.

And I also want to emphasize how nice this sweetness of the cranberries and corn are in here with the chicken. I think I'm going to switch to the spatula and make it toss a little bit more gently. We have a little bit of mayonnaise to add, a teaspoon. And that's going to give a little bit of richness to it.

I want to just say how pretty that is at this point. It needs salt and pepper. Every good salad, particularly something with chicken in it, needs a little lift of salt and pepper. So there's some salt, and we're going to grind a healthy dose of pepper into this. I always add two more grinds of paper to what I think is enough.

So toss, toss, toss. The last piece that's going to just make this look visually like the masterpiece is parsley. And it's also going to give that one bright flavor to it. So that's two fingerfuls of freshly chopped parsley.

So now I'm going to put it in a pretty bowl. It's almost a variation on a Waldorf. Let's do a little parsley on top. There. That is such a beautiful salad. This is [? Zdzislawa's ?] chicken salad.

Gluten Free Chicken Salad
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