Thursday, January 29, 2015

{Allergy Free} Sonoma Chicken

I took this recipe and made an allergy free version and it was perfect over an arugula salad. Since the weather is in the 60's right now, I thought I'd try a lighter dish. This will be one of my summer salads! 

Sonoma Chicken

1 rotisserie chicken with the meat cut off the bones and then diced (or 1 package of chicken cooked in the crockpot and then shreded)
2 cups red seedless grapes cut in half
5 stalks celery sliced very thin
salad mix

5 tsp honey
4 tsp apple cider vinegar
1 cup Veganaise 
salt and pepper to taste

Whisk all the ingredients for the dressing in a large bowl.
Add in chicken, grapes, and celery and toss.
Serve over a salad.
Keep in refrigerator. 

*If I could I would totally add poppyseeds to the recipe but unfortunately all seeds are out for us right now.*

Adapted from the recipe at Sweet Little Bluebird

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