Monday, January 25, 2010
Everything Chicken Salad - gluten free, low carb
I love this easy recipe. Lot's of Omega-3s and very very yummy. I make the chicken like I used to eat bagels (once upon a time when I ate gluten) with "everything". This is totally an "eyeball" recipe. You really can't mess it up, so it's good practice for you beginning chefs out there- just trust yourself and mix it how you think it will taste best. Follow the link to my favorite salad dressing recipe, or make your own.
Easy Baked Chicken Salad
organic free range chicken breasts
salt & pepper
almond flour, or some type of nut flour or gf flour
Rachel's salad dressing
Wash the chicken breasts and pat dry. Preheat oven to 350˚. In a bowl, mix the spices together, according to taste. I use just one sprinkle stripe of chili powder, garlic and mustard, and lots of s&p, poppy & sesame seeds. Then I add a handful of nut flour- you just want to thin out the spices a bit to stretch it out so not more than 1/2 the size of the spices- maybe aim for 1/3rd the size.
Now, grease a baking sheet with a thin layer of olive oil. Then take each breast, rub a bit of olive oil, then drag it through the spice mixture so both sides are coated. Lay each breast on the greased baking sheet side by side until done - about 15 minutes depending on thickness. Cut the fattest part of the biggest breast to see if cooked through (no pink) but don't overcook, it will taste better tender. Set aside to cool a little.
Salad: mix lettuce, sliced tomatoes, avocados and walnuts together and toss with salad dressing. Place chicken on top, add a little fresh pepper, maybe a little sea salt, and serve.