Wednesday, February 7, 2018
Almond Chicken Salad as Good as the Restaurant Kind
Use any regular or gluten free bread you like.
As for the chicken salad?
Here's what's in the Panera version
Citrus & pepper chicken, sea salt, dehydrated garlic, dehydrated onion, sugar, dry lemon peel, spices, dehydrated rosemary, dehydrated basil, paprika, vinegar, tomatoes, dressing, rosemary extract, mustard oil], fresh red seedless grapes, lettuce, celery, sliced raw almonds, salt, black pepper.
Not too bad actually. They don't tell you what the "dressing" is so I don't know if it has soy, which I do not tolerate well.
Knock off Panera Chicken Salad Recipe
One skinless chicken breast, cooked and diced or "chicken" veggie protein
1/3 cup finely chopped celery
1/2 cup red grapes, quartered
1/4 cup Just Mayo brand dressing (egg, soy, and gluten free but if you want a really clean mayo - make your own *)
2 teaspoons red wine vinegar
2 and 1/2 teaspoons lemon juice
1 teaspoon sugar or a few drops of honey
1/4 teaspoon EACH onion and garlic powder
2 pinches of Italian seasoning (I used Tuscon Sunset by Penzy)
dash of salt and pepper
1/4 cup finely slivered almonds
Mix and chill garnished with lettuce or lettuce and tomato. makes 4 small/medium sized sandwiches. I served on Sesame Semolina bread which is what Panera uses, but mine came from Medici Bakery on 57th in Chicago, a block northeast of the University of Chicago campus.
*Easy Clean Olive Oil Mayo
Note: Salmonella is always a risk with raw egg yolks however studies have shown that it's very rare in chickens that have been raised on small farms, pastured to eat as nature intended. I get my eggs from a friend that has chickens on their small hobby farm. Fresh is also important. To determine if an egg is fresh, bring it up to room temperature and check for cracks - there should not be any. Roll the egg on a flat surface, it should wobble. The yolk and white should be firm and not break easily. If it doesn't pass these tests, so not eat it. If I can't get pastured eggs through a farmer I know or co-op, I use the "Just Mayo" brand.
1 egg yolk
1 and 1/2 teaspoons lemon juice (fresh, not bottled)
1 tsp vinegar (I use white or ACV)
1/4 teaspoon Dijon
a dash of sea salt
1/4 cup extra-virgin olive oil.
In food processor blend everything but oil, then SLOWLY drizzle in the olive oil while pulsing. Chill before serving.