Thursday, May 21, 2015

{Gluten and Dairy Free} Red Pepper Chicken Salad

I love this salad at Mrs. Criddles Kitchen.  I would cook my own chicken in the crockpot (on low for 6 hrs until 165F) and use Vegenaise instead of regular Mayo. I may forget the relish just because I'm not a huge relish fan, but I understand how many people like it.  Delish!
photo from

  1. 1 large rotisserie chicken de-boned or 1- 3 lb can of chicken breast from Sam's
  2. 3/4 to 1 cup of real mayo
  3. 1 cup of Mezzetta Roasted Red Bell Peppers chopped
  4. 1/4 cup of dill relish
  5. 4 large celery sticks chopped fine
  6. 1 dropper full of KAL Liquid Stevia or 1/2 to 1 tsp THM Sweet Blend or twice as much Truvia
  7. Salt & Pepper to taste
  8. Paprika to finish
  9. 1 Bread in a Mug (S) recipe (pg 265) for one sandwich, replacing coconut oil with butter.
  10. You can also use the NEW THM BAKING BLEND!!
  1. Chop up the chicken if it is rotisserie.
  2. Drain the canned chicken (if using can) well.
  3. Chop all vegetables as needed.
  4. Add mayo, sweetener, and seasonings.
  5. Mix well.
  6. Spray or butter a loaf pan.
  7. Mix bread in a mug ingredients from the Trim Healthy Mama book.
  8. Place Bread in a Mug batter into the loaf dish and microwave.
  9. Butter and toast.
  10. ENJOY!

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