24 February 2012

tarragon, walnut, & cranberry chicken salad. {grain-free & dairy-free}

24 February 2012

I really like a good sandwich & an easy meal. The flavors in this chicken salad are really lovely. I like to serve this on toasted sprouted grain bread (like Ezekiel) with romaine lettuce leaves.

tarragon, cranberry & walnut chicken salad.
This is perfect for left over roast chicken. Or you can roast a chicken breast (on the bone) with sea salt, cracked pepper & a drizzle of olive oil in a 400 degree oven for about 40 minutes (until juices run clear).

2 cups roasted chicken, shredded &/or chopped
1/3 cup vegenaise (give or take--depending on your taste)
1/4 cup walnuts, toasted & chopped
3 TBL dried cranberries, chopped
3 scallions, chopped
a pinch of dried tarragon
sea salt & cracked pepper
--Mix together in a bowl. 

happy eatings & cheers!

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