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More than 50 percent of the most popular websites in the world exist simply to track your behavior.
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Boil 2 inches water in large pan. Add 2 large organic chicken breasts. Cook on high until water is halfway evaporated. Turn heat on medium to low. Brown and remove. Let cool. (Please note: poaching 2 large breasts of chicken will take approximately 20 minutes.)
Boil 1 ¾ cups water. Add contents of quinoa & brown rice packet. Stir well. Turn heat to low and cover. Simmer 14-15 minutes. Make sure liquid is absorbed, but do not overcook. Remove from heat, stir and let stand.
Cut chicken into small pieces. Chop onion and garlic clove.
In same large pan chicken was cooked in, sauté frozen shitake mushrooms and frozen broccoli florets with butter. Cook on medium heat for 5 minutes. Add onion and garlic. Continue to cook on medium heat for 10 minutes or until onions are translucent and mushrooms are half their original size.
Add chicken, quinoa, and shredded Parmesan cheese to pan. Stir. Add onion powder, garlic powder, lime and salt and pepper to taste. Stir again. Cook on low heat for 5 minutes. Remove from heat.
Chicken salad is always a go to meal for our family. For quick dinners, or for lunches (or sometimes both if I make enough) it’s a tasty, healthy meal that everyone loves. Check out this delish recipe for organic chicken salad and let me know what you think!
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
2 Large Organic Chicken Breasts
2 Strips Organic Bacon
1/3 Chopped Red Onion
12 Diced Grape Tomatoes
Splash of Lemon
½ Cup Spectrum Canola Mayonnaise
1 Chopped Garlic Clove
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Cayenne Red Pepper
1 tsp. Tarragon
1 tsp. Cilantro
8 Slices Glutino Multi-Grain Bread
Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken. When water is almost evaporated turn heat to low. Cook for a total time of 20 minutes or until chicken is cooked through. Set chicken aside to cool.
Place 2 strips bacon in microwave. Cook on high for 3 minutes or until almost crispy. Set bacon aside to cool.
Chop onion, grape tomatoes, and garlic clove into small pieces.
Slice chicken breasts and bacon into small pieces. Place in large mixing bowl with onion, grape tomatoes, garlic, tarragon, cilantro, cayenne red pepper, onion powder, garlic powder, and salt and pepper to taste. Stir. Add splash of lemon and canola mayonnaise. Mix well.
Toast 8 slices Glutino multi-grain bread. Add mixture to your bread and enjoy your gluten-free chicken salad sandwich!