Back in January, my friend Stacy thought she might have developed a gluten intolerance after the birth of her daughter last summer. Thankfully, she ended up testing negative and the problems she was having have all since ceased. But, during that time, she was planning to come over to my house one day for lunch and so I found the following gluten-free recipe online. Unfortunately, we had a snowstorm the night before and we are still trying to get together! (When I finally got over my all-day sickness and Logan got over his bacteria-in-his-intestines, then her kids began taking turns getting sick.) On the bright side, I went ahead and made the recipe and it is something everyone can prepare and enjoy! Three-and-a-half out of four stars on flavor, four stars on easy-to-prepare, and three stars on prep time.
Lemon Chicken Salad
Ingredients
* 1 cup Miracle Whip
* 1/4 cup sour cream
* 1 tablespoon lemon juice
* 1/2 teaspoon lemon pepper
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 4 cups cubed, cooked chicken
* 2 cups sliced snow peas
* 1 cup finely diced red onion
* 1 cup shredded lettuce
* 1 cup blanched slivered almonds, toasted
Directions
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.
If you don't plan to eat it for a day or more after making, you might try adding more Miracle Whip (or even mayo or salad dressing) right before serving. I found it lost its "creaminess" after the first day -- but the flavor was still good!
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