These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
This afternoon, we ran a bunch of errands, including our Costco run. I had hoped they might still have the wild salmon we picked up last weekend...but they didn't have any today. When we got home, I decided to cook the boneless chicken breasts I had in the fridge. I poached them and let them cool off and then diced a couple of them and put them in the fridge to chill for a couple of hours so I could put together a quick chicken salad for dinner tonight. I decided to add some toasted pecans to the chicken salad to add a bit of crunch and flavor. I lightly toasted a big handful of pecans at 325 degrees until they were nice and toasty. While the pecans were toasting, I made a little dressing for it by mixing some mayonnaise, sour cream, chopped fresh dill, Celtic sea salt and freshly ground black pepper, along with a little bit of fresh lemon zest to give it a bright, fresh flavor. I finely diced 2 stalks of celery and thinly sliced some green onions and then chopped the toasted pecans after they cooled off. I mixed everything together and served it on a large romaine lettuce leaf so it could be folded over and picked up to use as a wrap to eat the chicken salad. It was so simple, cool and refreshing. I snapped a few photos for you to see below. Enjoy!