On March 2 I’m presenting in the Free-From Kitchen at the Free From and Food Allergy Expo! Learn how to make this delicious chicken salad with creamy avocado dressing (vegan mayo!), and a hearty corn salad.
2 chicken breasts
1 tbsp olive oil
Brush each chicken breast with olive oil and wrap in parchment paper, making sure the ends are twisted closed. Place on a sheet pan and bake at 375F for 25 minutes. Let the cooked chicken come to room temperature, then cut into cubes.
2 tbsp. lemon juice
¼ cup olive oil
¼ cup cooking onion
1 clove garlic
2 heaping tbsp. Avocado flesh
1 cup finely diced celery
1 cup quartered green grapes
6 - 8 chard leaves (depending on size) for wrapping
Add the lemon juice, olive oil, onion, garlic, and avocado to a blender and pulse until creamy and smooth.
Add the avocado dressing, chicken, celery, and grapes to a large mixing bowl and toss well.
Cut the stems off the chard leaves and make sure the leaves are totally dry. Scoop some chicken salad into the center of each leaf and wrap it up like a burrito. Since the size of chard leaves can vary greatly, the number of leaves you need can differ. Try to find the larges leaves possible.
2 tbsp. olive oil
1 cup fresh corn kernels
1 cup diced peppers
½ cup red onion
½ cup roughly chopped cilantro
Salt and pepper
Sautee the corn in olive oil in a small pot/pan until warm and slightly soft, but not fully cooked through. Add to the mixing bowl with the rest of the ingredients and mix well. Season with salt and pepper to taste. You can add jalapeno if you want it spicy.
Serve a scoop of corn salad with a chicken salad wrap for a healthy and delicious lunch.
1 ½ cups large coconut flakes (not shreds)
approx. ¼ cup organic honey, agave syrup, or maple syrup
A pinch of salt (⅛ tsp)
Pre-heat the oven to 375F and line a baking sheet with parchment paper.
Spread the coconut flakes out evenly on the baking sheet. Drizzle the honey over top as evenly as possible. I find it’s easiest when using honey in a squeeze bottle. Sprinkle on the salt.
Bake for 8 - 9 minutes, or until it turns a rich golden brown colour and is bubbling.
Let cool completely, about a half hour. When the brittle has hardened, snap it into chunks.