Michelle's FreeFrom Chicken Salad with Pumpkin Oil
Wheat, gluten, corn, nightshade, dairy, soya, egg & nut free

The pumpkin oil and balsamic vinegar combine to make a really delicious dressing for the chicken. Serve with new potatoes (if you can eat them) and the cucumber salad below.

Chicken salad

3 tbsp olive oil
4 medium onions, very finely sliced
the cooked breast and thigh meat from one large chicken
sea salt and freshly ground black pepper
4 tbsp balsamic vinegar
8 tbsp toasted pumpkin seed oil
baby spinach and pink chicory (endive) leaves
nasturtiums to decorate (optional)

Heat the oil in a heavy, wide pan then
add the sliced onions and stir thoroughly so that the onions are well broken up. Fry VERY gently, over a very low heat, for 40–45 minutes. The onions should very gradually change colour and dry out but must not burn.
Slice the chicken meat and lay 1/3 out in a pie dish.
Grate over a little sea salt and black pepper and sprinkle over 1/4 of the onions.
In a separate bowl mix the balsamic vinegar and the pumpkin oil and spoon 1/3 over the chicken.
Lay another layer of chicken in the bowl and repeat the procedure twice. You should end up with a good handful of onions left – lay them aside.
Leave the chicken to marinate for 3-4 hours.
To serve, arrange the spinach leaves and chicory (endive) in a dish. Spoon over the chicken, pouring any remaining marinade over the top. Sprinkle over the remaining onions and decorate.

Serves 6 – per portion
461cals – 39g protein
30g total fat – 6g sat / 19g mono / 4g poly
8g carbohydrate of which 6g sugar
1g fibre – 177mg sodium / 0.4g salt
31mg calcium

Good Source of: Vitamin B6, niacin & zinc



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