Gourmet Chicken Salad

I have a fantastic recipe that I use very often. It's very healthy, takes only a few minutes to prepare (very 'user friendly' :-)) and is great way to use up leftover chicken. Also perfect for entertaining!


2 cups white-or dark meat chicken, cooked and chopped
1/2 cup red onion chopped
2 stalks celery chopped
1 teaspoon Dijon mustard
1/2 cup fresh cream
1 tablespoon fresh raw parsley (chopped)
1/2 cup of raw cashews (chopped)
Juice of 1/2 lemon
sprinkle of salt
Splash of organic nut oil (walnut, almond etc.)


1. Place chicken, cashews, celery, parshley and onion in a bowl.
2. Add juice of lemon, mustard, raw cream and splash of walnut oil.
3. Add salt (to taste)
3 Mix well all ingredients and serve it on your favourite green salad
4 Enjoy! / Bon Appetit!
4 chicken breasts
1 C cooked Jazmine Rice
3/4 C cooked and drained /chopped broccli
1/4 C cream cheese
1/3 C Monteray jack cheese shreds
1/2 C chopt onions
2 Tbsp olive oil
2 Tbsp butter
salt ..pepper...garlic..flour..
Cook onion in olive oil/butter mixture in a large skillett. Remove from pan
Pound chicken breasts till nearly flat, but be mindful not to tear. In a seperate bowl combine rice, broccli, cheese, cream cheese...Place a fourth of the mixture in the middle of a flattened chicken breast..fold sides together, then roll and hold in place w/ a toothpick. continue w/ each breast. Roll in flour and place in hot skillett. cook until chicken is done and cheese is melted. Enjoy... I serve w/ tossed salad and Green beans...
1 Large can of Green Beans
4 Tbsp of butter/margarine
1 Tsp of chopped garlic
1/2 C of chopped onion
salt and pepper to taste

Cook onion and garlic in butter/margarine. when vegetables have softened, drain green beans and lightly saute in butter/onion/garlic. Salt and Pepper to taste.. Enjoy
2-4 lbs chicken breast
5tbsps fesh lemon juice or bottled
Freshly ground black pepper
1 clove garlic chopped

marinate chicken overnight in lemon juice pepper garlic mixture
then you can prepare it in your favorite way, i refer grilled
serve with roasted or grilled red, green, and yellow bell peppers on top of rice or with noodles


Dry Ingredients:

100g of brown rice flour
50g of corn starch
40g of tapioca flour/starch
35g of ground almonds/meal

2 tsp of GF baking powder
1.5 tsp of xanthan gum
1 tsp of ground cinnamon
¼ tsp of mixed spice
½ tsp of salt

80g of chopped walnuts
60g of sultanas (Golden Californian Raisins)

Wet Ingredients:

1 tsp of vanilla essence
4 Tbls of vegetable oil
150g of Demerara sugar
2 large eggs

3 ripe bananas (puree'd in a blender)


Pre-heat the oven to 350F/GasMark 4
Grease a 2lb loaf tin
Beat the sugar and oil together in a large bowl, using a handheld electric mixer,
Add the eggs and vanilla essence and beat well. Set aside
In a medium bowl combine the flours, xanthan, salt, baking powder, cinnamon and mixed spice.
Add the flour mixture to the egg mix alternating with the puree'd banana in 2 lots.
Mix using the handheld electric mixer, when fully mixed, scatter the sultanas and chopped walnuts and stir in using a wooden spoon.
Transfer the mixture to the greased loaf tin and smooth out using a spatula dipped in cold water.
Bake in the centre of the oven for 60 - 75 mins or until a skewer inserted in the centre comes out clean.

Allow to cool completely.
Slice when completely cold.
This bread will freeze.

Slice before freezing, wrap a few slices at a time in cling film and place in a Ziploc bag.

Defrost as needed.
1 can Creamed Sweetcorn,
1 can Cream of Chicken Soup
heat the above two, till simmering, add
2 cans milk
heat till simmering
stir in circular motion, add
1 beaten egg to create Egg drops/flower
garnish with some finely chopped green onions or coriander
if available, a few drops of Seasame seed oil