A unique and healthy take on traditional chicken salad that uses almond butter in lieu of mayonnaise. Gluten-free and dairy-free.
Traditional chicken salad is comprised of cooked, shredded (or cubed) chicken in a mayonnaise based dressing, and usually includes chopped celery and parsley. From here the variations are endless and almost always delicious. Curry Chickpea Chicken Salad turns the classic preparation on its head by using an almond butter dressing in lieu of mayonnaise, and infusing it with curry – a fragrant blend of spices that pairs remarkably well with chicken. Throw in some chickpeas, cranberries, carrots, cashews and apple chunks and you’ve got a truly unique, and super healthy chicken salad that still manages to taste comforting and familiar. (more…)
I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Everybody loves sandwiches. There is something incredibly satisfying about a good sandwich, proven by the fact that approximately half of all Americans eat a sandwich every day. That’s why I was so excited, when, as part of a Recipe Redux contest, I received samples of Sabra Spreads, a recently launched line of refrigerated based sandwich spreads from Sabra Dipping Company. They’re the folks who popularized hummus, the Middle Eastern dip made from ground chickpeas and tahini. Sabra Spreads are a condiment that you can use in place of mayonnaise or mustard. These spreads, which are made from hummus, are available in three flavors – Honey Mustard, Sea Salt & Cracked Pepper, and Garlic Herb. All are gluten-free, non-dairy, non-GMO, and kosher, with no cholesterol or trans fats. The Sea Salt & Cracker Pepper, and Garlic Herb spreads are also vegan. I developed three, healthy, Almond Flour Flatbread Sandwiches using Sabra Spreads as both an ingredient in the almond flour flatbread, and a condiment on the finished sandwiches. These sandwiches are so delicious and satisfy a variety of dietary needs and preferences. (more…)
The strawberry season is in full swing here in Massachusetts and my family and I have been enjoying its bounty. We are blessed to live within a mile of two “pick you own” strawberry fields and have several other farm stands nearby that are bursting with fresh strawberries this time of year. I always make a point of trying at least one new recipe each year using fresh strawberries, and normally this includes some type of dessert, but strawberries are delicious in salads too, as I discovered when I made Strawberry Chicken Pecan Salad. What makes this salad so exceptional is that it pairs fresh strawberries with other ingredients that highlight its flavor perfectly. Maple syrup intensifies the berry flavor, balsamic vinegar adds a pleasant tartness, and salty feta helps to balance some of the sweetness. The result is a salad where the essence of fresh strawberries really shines through. (more…)
Chicken marsala is a delicious chicken entrée that has been around forever, but my two main gripes with the classic preparation are that it calls for dredging the chicken in flour, and produces a finished dish that is somewhat lacking in color. Coating the chicken pieces in flour prior to sautéing them serves primarily to thicken the pan sauce, however, the dredging process can be messy and if you’re allergic or sensitive to gluten, even the small amount of flour used in a typical chicken marsala recipe can cause you problems. Chicken Marsala with Peas and Sun Dried Tomatoes is a quick, lightened up version of classic chicken marsala that solves both of these issues. Instead of flour, the pan sauce is thickened with a combination of crème fraîche and cornstarch, with peas and sun dried tomatoes providing a boost of color to the otherwise bland tones in the dish. Best of all, this simple recipe takes only about 20 minutes to prepare making it a perfect meal for busy weeknights. (more…)
There are an endless number of ways to make chicken salad, however as with most classic recipes the simplest preparations are often the best. Aside from cooked chicken, all you need to make delicious chicken salad is high quality mayonnaise, lots of crunchy celery, a few scallions, and some seasonings. Cranberry Walnut Chicken Salad veers only slightly from this classic preparation. It calls for avocado mayonnaise instead of mayonnaise made with vegetable oil or olive oil, and contains cranberries, walnuts, and orange zest – 3 foods that, on their own provide incredible flavor harmony, but when combined with the other ingredients is this dish make for a chicken salad symphony! (more…)
There are so many reasons you should make Panko Parmesan Crusted Lemon Chicken. First, everybody loves it – this dish always gets rave reviews. It’s lemony but not overly so, and the panko breadcrumbs (Japanese style breadcrumbs) produce a golden brown crispy crust on thin cutlets that have been infused with delicious seasonings. Panko Parmesan Crusted Lemon Chicken is pan fried quickly so it stays juicy and tastes light yet satisfying. Aside from being absolutely delicious it has a lot of other things going for it. It’s versatile, freezes well, and tastes great hot or cold. You can serve it as is with a squeeze of lemon juice, use it to make chicken ceasar salad and chicken parmesan, or put it between two slices of bread with the condiment(s) of your choice to make a sandwich. (more…)
Roasted Chicken Breasts in Date Sauce with Sun Dried Tomatoes and Capers tastes like something you’d be served at a French bistro. Bistro food is typically simple and familiar with a hint of sophistication – rustic dishes with amazing sauces or peasant food served in an elegant or unusual way. Think slices of flank steak with shallot mustard sauce, or pommes frites (french fries) served in a silver cup. Roasted Chicken Breasts in Date Sauce with Sun Dried Tomatoes and Capers would fit well alongside these dishes. Chicken breasts are marinated and then roasted in a dressing containing classic French ingredients like garlic, wine, herbs, and capers that, when combined with the roasted dates and pan juice makes a delectable sauce. (more…)
I suspect there are millions of people who regularly eat cold cuts for lunch who are now looking for alternatives in light of the research released yesterday by the World Health Organization declaring processed meats a carcinogen. While the news media focused mainly on meats such as bacon and hot dogs, the research defined processed meat as “any meat that has been salted, cured, fermented, smoked, or otherwise transformed for the purpose of enhancing flavor or improving preservation”. This definition encompasses a wide variety of cold cuts – a lunch staple for many. I gave up eating cold cuts for lunch years ago because of their unhealthy additives and high sodium content. (One 4 oz. serving of a popular brand of oven roasted chicken breast deli meat that claims to be healthy contains 976mg of sodium. Compare this to only 143mg of sodium for the same size serving of Basic Roasted Chicken Breasts.) As a substitute I began roasting chicken breasts and shredding the meat to use in sandwiches and salads. Basic Roasted Chicken Breasts wasn’t a recipe I considered worthy of sharing until yesterday. The World Health Organization cancer report was all over the news, undoubtedly striking fear into health-conscious consumers. I hope sharing this simple method of preparation will help convince at least a few people to ditch cold cuts in favor of Basic Roasted Chicken Breasts. (more…)
Mother Nature is the most reliable force in the universe. Every September in New England, like clockwork, she turns off the heat and humidity and replaces it with a nip of cool air. Then, as if sensing our disappointment at having to bid farewell to summer, she tries to make it up to us. What’s our consolation prize? Glorious autumn days surrounded by leaves in all shades of golden, and the unforgettable sights and scents of apples, cranberries, and pumpkins. They are the welcome harbingers of winter that make thoughts of snow, ice, and bitter cold temperatures just a bit more bearable. Yes, fall is in the air. Pumpkins line the farm stands, half peck bags of apples are appearing in the grocery store, and the cranberry harvest is in full swing. I hope you’re finding ways to cook and enjoy all the incredible food this time of year has to offer! (more…)
This chicken salad tastes so clean and fresh. It doesn’t have the heavy, mayonnaise-laden texture that is characteristic of most chicken salads, especially the store bought varieties. Clean Chicken Salad is “clean” because it’s made with homemade avocado mayonnaise instead of store bought mayonnaise, which usually contains factory refined oils such as soybean oil or canola oil. If you’re a fan of clean eating then you know that it’s all about eating whole foods, or “real” foods that are as close to their natural form as possible. This means steering clear of highly processed and refined foods. Most people don’t think of mayonnaise as a “processed food”, but, in fact, the oil in almost all commercial mayonnaise is the result of a highly intensive refining process whereby chemicals are used to extract the oil from various seeds. Factory refined oils such as canola oil, soybean oil, corn oil, sunflower oil, safflower oil, and peanut oil are thought to cause widespread inflammation in the body and have been linked to diabetes, cancer and heart disease in multiple studies. So make you own mayonnaise! It’s SO much healthier and it tastes better too. Just be sure to use unrefined oil such as avocado oil or olive oil. (more…)