This evening I wasn't very hungry for some reason, so it was harder for me to decide what to make for dinner. I had a package of boneless chicken breasts in the fridge to use, so I boiled them and decided to make chicken salad. I figured it would be nice to have as a lighter dinner this evening and great as leftovers for lunch tomorrow. I had a few ripe avocados on my counter that needed to be used as well...so I decided to whip up a quick Southwestern Style Chicken Salad. I diced the cooled cooked chicken and placed it in a bowl and then rummaged through the fridge to see what kinds of things I might want to add to the chicken salad. I diced a celery stalk, thinly sliced a green onion, finely diced some red bell pepper and a baby kosher dill pickle I tossed it all together with some mayonnaise, salt and a good shake of ground Chipotle chile pepper for spice and Southwestern flavor. I had some extra toasted slivered almonds left from making green beans with almonds the other night so I stirred in some of those too for added crunch. To serve the chicken salad, I cut a ripe avocado in half and filled and topped it with the chicken salad. It was really, really good and so very simple to make as well. Before it was completely dark outside, I snapped a quick photo for you to see below. Enjoy!
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!
Tuesday, April 16, 2013
Tuesday's Southwestern Style Chicken Salad...
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I made your mushroom soup and it was delicious! I will be making this often. It was my first experience w/xanthum gum. Have you ever used it in pudding/pie filling?
Hi Darlene -- no, I haven't tried using it in pudding or pie yet, but I bet it would be good! The key to using it from my experience is that a tiny bit goes a long way...and to add a little at a time. So glad you enjoyed the mushroom soup! :-)
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