the kids all laughed at me when i shared my name for these: little pillows. it’s silly, but it’s the best way i know how to describe the grain-free “bread” we served with our gluten-free chicken salad sandwiches at a recent sunset beach picnic. that, or you could refer to them as little clouds, because they are heavenly (yes, i know, i am cheesy).
i will tell you, this bread is super-light and fluffy, really more suited for an open-face sandwich or perfect for serving alongside a main dish. still, i think they looked pretty cute in the white paper bags with washi-tape, don’t you?
here’s the recipe for you!
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
- Place chicken and mango in a mixing bowl.
- Lightly toss with mayo, mustard, lime juice, sea salt, and pepper.
- Combine dressing ingredients in a high-speed blender in order listed; blend for 30 seconds.
- Preheat oven to 325 degrees.
- Using a hand mixer, beat egg whites and cream of tartar until they form stiff peaks.
- In a separate bowl, combine egg yolks with cream cheese, pepper, and garlic salt.
- Gently fold yolks into whites, being careful not to deflate whites.
- Scoop batter (it will be very wet and loose) onto a parchment-lined cookie sheet.
- Bake for 20-30 minutes (begin checking at 20 minutes), and remove from oven when golden and no longer wet on top.
- Let bread "pillows" cool on cookie sheet for at least ten minutes before removing to serve.
- To serve, scoop a generous portion of chicken salad on each bread "pillow."
- Drizzle with dressing.
- Serve open-faced, or top with an additional bread "pillow."
for the cooked chicken, we used this recipe. because, really, it makes chicken taste amazing.
my a-girl made her own version of chicken-salad by serving this in lettuce wraps. our friend lauren also whipped up a wonderful chicken salad served on Udi’s Gluten-Free bread. which version would be your favorite? (the “little pillows” were inspired by a recipe from live fabuless, which i can no longer find!)
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summery chicken salad wraps | a-girl with a camera
May 27, 2014 at 6:29 pm[…] i served them on fresh butter crunch lettuce as little wraps. momma did hers on little gluten-free bread puffs. […]
Micheal Jordan
June 14, 2023 at 10:23 amGluten-free chicken salad sandwiches have become one of my go-to options when I crave a flavorful and satisfying meal that’s both nutritious and safe for my gluten-free lifestyle.
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