Gluten-Free Chicken Salad (GF)
We want to take it back to basics with a low fat, gluten-free chicken salad that is versatile enough to complement any meal, any time of year! If you have a half hour, then your have enough time to toss this delightful side dish, though it also works well as a healthy work lunch.
- 1 Massel Chicken Style Ultracube dissolved in 40ml of boiling water
- 1 teaspoon Massel Chicken Style Stock Powder
- 4 chicken thigh fillets
- 1 medium onion, chopped
- 18 button mushrooms, sliced
- 2 tomatoes, chopped
- 1 medium-sized red capsicum, chopped
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
Rub the Massel Chicken Style Ultracube broth over the chicken. Let stand for 5 minutes so that the flavour can be absorbed.
In a stovetop pan, fry whole chicken thigh fillets in butter until cooked through and browned. Remove from pan to allow for some slight cooling, then chop into bite-sized pieces.
In the same pan, fry the chopped onion and mushrooms until tender. Let the vegetables cool.
Chop red capsicum and tomatoes into small pieces and put into a serving bowl.
Add all ingredients and stir until well combined.
For the dressing, combine the mayonnaise, sour cream and seasoning granules, and add to the chicken mixture.
Refrigerate the full salad for one (1) hour, and serve as a side dish salad or on toast as a finger food.