Friday, March 23, 2012

Grapes 'n Grain Chicken Salad



Grapes'n Grain Chicken Salad

This recipe is also one of my successful gluten free creations.  This chicken salad is sweet and savory with with a nutty twist - the walnuts are toasted with a crunchy, buttery, brown-sugary coating.

I like to serve a scoop of this salad on top of a bed of fresh greens - the greens that I used are a mix of Swiss Chard, Baby Bok Choy/Pak Choi, Arugula and Tender Spinach. 



Mixture of greens (baby bok choy, spinach and swiss chard) (washed and drained)
2 cups cooked white chicken
1 cup special sweet'n savory toasted walnuts (see recipe below)
1/2 cup dry millet (boil in 2 cups of water and a dash of salt - cook on slow/simmer for 20 -30 minutes or until tender.  Then cool before adding to this chicken salad)
3 tablespoons flax seed (grind the seed in a coffee grinder just before adding to the salad)
1 1/2 cups carrots (peeled and shredded)
3 large celery stalks (washed and finely chopped)
3 green onions (washed and chopped)
1 cup seedless grapes (washed and cut in half or cut into quarters) (you may substitute raisins but I prefer fresh grapes).
1/4 cup to 1/2 cup Mayonnaise or Sour Cream
Spicy ground red pepper (or ground black pepper) - to taste


Step 1:  Prepare the millet as described above (1/2 cup dry millet , 2 cups water and dash of salt - bring to boil & then simmer for 25 minutes or until desired texture is achieved) (allow to cool)
Step 2:  Prepare the toasted walnuts as listed below:

Special Sweet'n Savory Toasted Walnuts
1 cup chopped walnuts
1/4 cup brown sugar
A few dashes of ground black pepper
salt to taste (I used the large grain sea salt)
2 tablespoons melted butter
Drizzle the melted butter on top of the walnuts and then stir in the salt, pepper and brown sugar until the walnuts look covered.  Spread on a cookie sheet and bake in a 350 degree preheated oven for 15 to 25 minutes (or until desired crispness is achieved) Make sure you check every 5 minutes and turn the nuts so they will be toasty crispy on both sides.
Allow the walnuts to cool before adding to the chicken salad.



Step 3:  For the chicken: I have used leftover cooked chicken, rotisserie chicken or I have sauteed my own chickens strips with a little white wine and garlic salt (the wine sauteed is my favorite).  Once the chicken is cooked and cooled - then shred or finely chop.
Step 4:  Prepare the vegetables, grapes and flax seeds as described above.



Step 5:  In a large bowl - with a wooden spoon - mix together all of the prepared ingredients (chicken, walnuts, vegetables, flax, grapes, millet, mayonnaise & pepper). 

IMPORTANT: If you need to be strict about all food being "gluten free" then please make sure that the chicken you use in this recipe is NOT breaded also make sure that the mayonnaise is gluten free ....etc.

Serve a large scoop of "Grapes'n Grain Chicken Salad" on a bed of fresh greens!
ENJOY!

9 comments:

  1. I think this would be a lovely dish to try, thanks for sharing.

    ~Mo
    www.mokekumileicreations.com

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  2. What a great take on chicken salad! This looks delicious, healthy, and filling.

    ReplyDelete
  3. Thanks so much everyone! - Thanks for stopping by!

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  4. Stumbled onto your blog via the blog hop and just wanted to show you some blog luv! def enjoyed this post :) new follower!

    http://infinitelifefitness.com
    http://mscomposure.blogspot.com

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  5. Looks delicous and very healthy! I am gluten free now so it is great to find recipes like this! Thanks for linking to Scout's Sweet Sundays!

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  6. I always enjoy a meal sized salad! Likely I would skip the sugary nuts and mayo/sour cream and use plain nuts and yogurt instead for an ultra healthy, balanced salad, but then I'm a little crazy about that stuff :)

    Thanks for sharing this on Waste Not Want Not Wednesday!

    ReplyDelete

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