Happy Fourth of July. For those of us in the United States it’s a day to celebrate. What a great day for a picnic and Organic Chicken Salad that is gluten and dairy free. It’s also a great night for fireworks. I hope you have sunshine all day and wonderful sparkles in the sky at night.
I love heading to the farmer’s market to see what I’m going to be eating each week. This was what I brought home in June. Fresh peas, purple peppers, cippolini onions, many different types of lettuce and organic chicken. Put that all together and it spells fast and easy dinner!
3 cooked organic chicken breasts cut into cubes
1 cippolini onion diced
1 purple pepper diced
1 cup shelled english or sugar snap peas
2 TB mayonnaise
1-2 tsp French Country Seasonings- Penzey Spices (brown mustard, salt, garlic, black pepper, lemon, onion, sugar, french tarragon, white pepper, chives, thyme and cracked rosemary)
1/4- 1/2 tsp celery salt
1/2 tsp celery seeds
handful chopped fresh Italian flat leaf parsley
Celtic Sea Salt and fresh ground pepper to taste
1 orange tomato cut into wedges
1 head lettuce
Mix the dressing ingredients together first, mayonaise and seasonings but not the salt and pepper yet. Prepare your vegetables and chicken. Now mix the chicken, peppers, onion and peas into the dressing. Now taste and see how much salt and pepper you like.
Place lettuce on plate and spoon chicken salad on top. Place the tomatoes on plate and dig in.
This is a great place to sneak in a little seaweed Gomasio.Print This Recipe