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Greensboro, North, Carolina, United States

Monday, May 24, 2010

Creamy Asian Chicken Salad...

I was attempting to make something substantial for a nice picnic lunch. If you have ever met my super thin husband with a miraculously high metabolism (or know someone like him), you know it is hard to fill those kind of guys up. :-D He really loved this. I served it up wrapped in lettuce, gluten free style. Enjoy (and try not to drool over it too much). ;-)

~Creamy Asian Chicken Salad~
3 Chicken Breasts, Cooked and Diced
1/2 cup mayonnaise (I use THIS recipe for homemade mayo)
1-2 teaspoons fresh grated ginger
1 tablespoon coconut aminos
1 clove garlic, minced
1 teaspoon toasted sesame oil (optional)
1/4 cup diced pineapple
Sea salt and pepper to taste

Mix chicken and mayo together.
Add all other ingredients and chill for 1 hour.
Serve wrapped in lettuce.

Edit: July 1, 2010~ I took and added in about a 1/4 cup of pecans that had been sauteed in coconut oil, coconut aminos, and some honey! Simply


Becca/Nick said...

that sounds really good, Stephanie!

Grace said...

I love chicken salad and can't wait to try this!


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