Almost a year ago I wrote a post about living more intentionally, with one of those intentions to nourish my body better. I’ve had hives off and on most of my life and we’ve never been able to figure out what the cause of them are. For awhile, I tried a gluten-free diet to see if that would help with the symptoms. Sometimes I’d eat bread and get hives, sometimes I wouldn’t…so we still aren’t really sure a root cause, but I do know I feel better and generally a healthier person when I cut out the carbs.

Which is why this recipe is so great! It’s gluten-free and so tasty too. I shared a photo of this delicious salad on Instagram a week ago and it was such a hit that I needed to put the full recipe here on the blog! I originally found the recipe via Pinterest at the With Style & Grace blog and I’ve adapted it to fit my own personal tastes and preferences. If you are in the mood to make this a sandwich, I’ve served a similar recipe on those mini Hawaiian bread rolls at my annual cookie party exchange and the sweet and savory combo is delicious.

Ingredients

1 shredded rotisserie chicken
1 green apple peeled, cored and diced into cubes
1/2 cup of Kraft olive oil reduced fat mayo
1/2 cup Craisins dried cranberries
3 teaspoons of curry powder
2 bunches of green onions diced
1/2 cup diced celery
salt + pepper to your liking

Directions

Shred white meat from rotisserie chicken and place in medium bowl or container. Add all other ingredients and mix. Refrigerate overnight. Add salt and pepper to taste. Serve over lettuce or just straight out of the bowl (my favorite!).

Serves 2-3 full size salads

Plate is from Pier 1 Imports and pictures were taken from my iphone.