Gluten-Free, Light
This weekend I was lucky enough to have lunch with my cousins and aunt, who I never get to see. I volunteered to bring chicken salad, mostly for selfish reasons--I've been working on perfecting my recipe so I could share it with all of you. Knowing my family's love of Indian flavors, I knew it would be a good fit for our party. We served them on croissants (an Udi's bun for me...are there GF croissants out there?), but at home I ate my leftovers on a kale and red cabbage salad with Blue Diamond hazelnut crackers on the side.
All of the seasoning is to taste, have fun with it!
I started by coating 4 chicken breasts in Trader Joe's Mango Ginger Chutney and grilling just long enough for them to have pretty grill marks. I also found that the chutney charred on the grill and made my kitchen smokey, so a quick sear is all you need.
 |
| Before baking. Looking good already! |
I added another coat of chutney and baked the chicken in a 375 degree oven for 20 minutes; they came out perfectly juicy.
Our Recipe so far:
4 Chicken Breasts
1/2 C Trader Joe's Mango Ginger Chutney
After letting the chicken cool, I diced it and placed in in a large mixing bowl, then combined it with the following:
1/8 C Crushed Almonds
1 Pink Lady Apple, Diced
1 T Cilantro, Finely Chopped
1 1/2 C Plain Yogurt
1 1/2 T Curry
1 t Garlic Powder
1/2 t Cumin Powder
2 Dashes of Turmeric (it gives Indian food that gorgeous golden color)
Freshly Ground Black Pepper, to Taste
Cayenne Pepper, to Taste
 | ||
| My bed-headed helper. |
Let chill for at least two hours to allow the flavors to marry. Serve on GF bun, bread, in a wrap or on a salad. It's even better the next day.
Serves approximately 10.
 | ||||||||
| Happy Lunchtime! |
