Ingredients

• 2 cups chopped, cooked chicken
• 1 fresh mango, peeled and cut into bite-size cubes
• 1/4 cup organic mayonnaise
• 1 heaping tablespoon whole-grain mustard
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh cracked pepper
• For Dressing:
• 1 orange, peeled
• 1 tablespoon orange or apple cider vinegar
• 2 tomatillos, quartered
• 2 avocados, peeled and pitted
• 3 green onions, whites and stems, roots removed
• 1/4 to 1/2 teaspoon cracked black pepper
• 1/2 teaspoon coarse sea salt
• 2 tablespoons lime juice
• 1/4 cup olive oil
• For bread:
• 4 ounces softened cream cheese
• 3 eggs, separated
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon fresh cracked pepper
• 1/8 teaspoon garlic salt

Instructions

1. Place chicken and mango in a mixing bowl.
2. Lightly toss with mayo, mustard, lime juice, sea salt, and pepper.
For dressing:
3. Combine dressing ingredients in a high-speed blender in order listed; blend for 30 seconds.
For bread:
4. Preheat oven to 325 degrees.
5. Using a hand mixer, beat egg whites and cream of tartar until they form stiff peaks.
6. In a separate bowl, combine egg yolks with cream cheese, pepper, and garlic salt.
7. Gently fold yolks into whites, being careful not to deflate whites.
8. Scoop batter (it will be very wet and loose) onto a parchment-lined cookie sheet.
9. Bake for 20-30 minutes (begin checking at 20 minutes), and remove from oven when golden and no longer wet on top.
10. Let bread "pillows" cool on cookie sheet for at least ten minutes before removing to serve.
11. To serve, scoop a generous portion of chicken salad on each bread "pillow."
12. Drizzle with dressing.
13. Serve open-faced, or top with an additional bread "pillow."

https://dancingwithmyfather.net/gluten-free-chicken-salad-sandwiches/

Unless otherwise noted, all recipes are copyright Angela Sackett. Photos are copyright Angela Sackett and Legacy Seven Studios.