Simple Egg & Chicken Salad (NF)

Gluten Free Scallywag_Egg and Chicken Salad

Today is Sunday and it's my cooking day. My man is down south riding round in circles for the Cyclo Sportif ad I am at home,enjoying the quiet, except for when I've been buzzing chocolate ice cream 'custard' in my new ice cream maker!

Yes, today is a lazy shuffle round the kitchen day. It is accompanied by simple food like this easy egg & chicken salad. It's high in protein so I won't need to nibble at my baking endeavors (but I will anyway), low in fat (to make p for the nibbling) and simply scrummy, oh, and it's gluten free - of course!

So, relax, have a cuppa read a magazine or go bake a cake after you've put a few eggs on to boil and make this easy peasy egg & chicken salad.

Simple Egg & Chicken Salad

For One

Handful of baby cos leaves, washed

2eggs

1 small chicken breast

1tblspn mixed herbs

salt + pepper

Simple Mustard Mayo Dressing

2tblspn gluten free mayonnaise

1/2tsp seeded or french mustard

1/tsp gluten free Worcestershire sauce

Coat the chicken breast in the mixed herbs and a little salt and pepper. Pan fry.

Meanwhile place the eggs in a pot and cover with cold water. Bring bring to the boil then reduce heat slightly cook for approximately 10minutes for a hard egg, less for a softer one. Rinse under cold water and peel.

To make the dressing combine all the ingredients in a small bowl and whisk with a fork. Add pepper to taste. Check seasoning and adjust to your liking.

Cut the cooked chicken into piece and place on the freshly washed leaves add the chopped egg, pour over or toss in the simple dressing and season with salt and pepper.

Enjoy!

Lemon Quinoa Salad (DF, EF, NF + V)

Oh, my goodnes, I've been (diagnosed) Coeliac for over two years and I've only JUST tried Quinoa (keen-wa) and I. Am. In. LOVE!

Oh! The fluffiness! The texture! The slight nuttiness! The possibilities!

I simply cannot articulate my happiness at my new found love...

Gluten Free Scallywag Lemon Quinoa Salad

Best prepared a few hours ahead so that it has a chance to cool in the fridge. Serves 4 - 6 as a side.

1 cup quinoa

1 carrot, peeled and diced

1 corn cob, cooked with corn cut off

6 cherry tomatoes, washed and halved

2 tblspn good quality extra virgin olive oil

2-3 tblspn freshly squeezed lemon juice

a few stems of flat leafed italian parsley, washed and chopped

3 sprigs mint, washed and chopped

salt & pepper to taste

Rinse quinoa in a fine sieve (otherwise it will slip through).

Cook quinoa in approximately 2 1/4 cups water, covered until all water has absorbed and quinoa is light and fluffy.

Add all remaining ingredients and stir. Taste and add more seasoning if desired. Chill for a few hours before serving. We enjoyed this salad with some barbequed lamb cutlets, so yum, so summer.

Lovely the next day with a little rocket and cooked chicken tossed through.

Creamy Mustard Chicken Salad (DF)

The other night I had all intentions of making this salad and posting it for you all to see but after a lo-ong day and a massive headache I fell asleep in front of Matthew McConaughey in Sahara (hard to do I know!) and wasn't to be seen til the next morning! So, the story goes that I then had to share, yes SHARE, this lovely salad with my lovely man the next night. Mind you I'm surprised he didn't pass out in his bowl he was that tired after WINNING THE (crazy) 6HOUR RACE the night before! WOO HOO - GO TEAM! Yes, that's right he wasn't crazy enough to ride it solo, oh no, he tooks mates. Smart man. So, without further ado I must give you my (lactose & gluten free) salad fit for the eternally tired couple. (It is, of course, preferable to watch Matthew McConaughey in Sahara or any of his films really, whilst eating this salad - For the men reading this I apologise, but Penelope Cruz and Kate Hudson aren't exactly bad looking so you'll just have to deal!)

Gluten Free Scallywag Creamy Mustard Chicken Salad

Cooked, shredded chicken for two

1/4cup pine nuts

1/4 cup whole egg mayonnaise

1tblspn olive oil

2tsp seeded mustard

1 garlic clove, peeled and finely diced (or 1/tsp minced garlic)

pepper, to taste

6large basil leaves, washed

1 baby cucumber, washed and copped

1 capsicum, washed, sliced and chopped

2 handfuls rocket, washed

2slices Spanish onion, thinly diced

Cherry tomatoes

Heat small frypan or pot and add pine nuts to dry roast. Turn to low heat and toss every now and then until browned. Remove from heat.

In a small jug combine the mayonnaise, oil, mustard, garlic and pepper. Sir until combined. Tear basil into small pieces and stir into dressing. Pour over chicken and mix to cover.

In serving bowls place rocket, cucumber, capsicum and cherry tomatoes, sprinkle with onion.

Top with creamy chicken and sprinkle the pine nuts on top.

Super easy for entertaining as this can be prepared ahead. Simply prepare each item separate and when it is time to serve; layer up, grab a fork and viola!

yum yum yum... there will be a replay of Sahara later this week (thankfully I own the DVD) and I believe another munching of this salad!

Simple Pea, Rocket, Mint & Potato Salad

In between all these

banana breads

,

birthday cupcakes

and

cheesecakes

I try to pack in as many healthy foods as possible. Enjoying Yoghurt & Muesli for breakfast, I have bags of mixed nuts and raisins at work, with a few dried apricots and fortnightly trips to the local farmers markets ensure the fridge and fruit bowl are stocked with brightly coloured fresh fruit and vegetables.

Last nights' dinner was a fabulous example of a fabulous dinner. Simple. Fresh. Healthy. Colourful.

Simple Pea, Rocket, Mint & Potato Salad

1 dozen baby gourmet potatoes, washed

1 handful mint, washed

2 handfuls rocket, washed

1cup peas (fresh is preferred, personally I only had frozen on hand!)

Salt & Pepper

Boil potatoes until cooked through, but not mushy.

Heat a large frypan with some good quality olive oil. Add potato, salt & pepper. Toss till lightly golden. Transfer to bowl. Tear mint into small pieces and add to bowl along with the rocket and peas. Toss to combine and season with salt and pepper as desired. Serve immediately.

We enjoyed this salad with a simple bbq steak. I'll be adding some soft danish feta next time, but this was so lovely and fresh as made above that I will certainly be making it again on a warm spring day!