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Tuesday, April 9, 2013

Ensalada de Pollo de Bling

In my never ending quest for excellent lunch menu items, I've come up with a fabulous spring recipe worth sharing. This dish, best served cool, is easily transportable and would be great to bring to a potluck, a picnic, a luncheon or even as a dinner side. I personally think this dish would pair nicely with blanket rolled out at the beach, bare feet and  a bubbling Prosecco. But without all that glam, it still worked nicely for my weekday work lunches which I paired with a big ole glass of agua.

Ensalada de Pollo de Bling (glammed up chicken salad with some bling)
Dairy Free, Grain Free (so naturally Gluten-Free), Egg Free and can be made Nut Free

  • Cook a whole organic pastured chicken:
    • Wash the chicken and remove innards
    • Rub in a bit of olive oil and a good bit of salt and pepper
    • Cook at 450 degrees for 15 minutes then turn down heat to 375 degrees for another hour, depending on the size of the chicken 
    • When done, check to be sure chicken reaches appropriate temperature
  • Set the chicken aside to cool
  • Pull the meat off from the bone
  • Shred or chop the cooked chicken into bite size pieces and put in a bowl

  • Add to the shredded/chopped chicken:
    • 1/2 cup chopped golden raisins
    • 1/4 cup finely chopped nuts (I used walnuts, pecans, pumpkins seeds and macadamias that I blended lightly together in a blender so they came out somewhat powdery - I don't like to have to chew nuts but still want the benefits)
    • 1 chopped organic apple
    • 2 cups chopped organic greens (I used kale and chard)
    • Organic olive oil drizzled on to taste
    • Pepper to taste
  • Mix well. Then throw off your shoes, pour yourself a glass of Prosecco and savor the goodness.

Some other ideas, as this is a very malleable recipe:

-Substitute flax oil for the olive oil
-Eat with a red wine rather than a white
-Use the chicken carcass to make yourself some good ole healthy home-made broth
-Wrap the chicken in lettuce to make a chicken taco

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