Category: Recipes

Gluten Free Tarragon Chicken Salad

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Hi friends! Welcome back to the blog. For today’s post I am excited to share an easy recipe and new product find with you all! If you follow me over on Instagram, you know that I have love-hate relationship with my slow cooker. After many attempted recipes, I think I finally found the best use for this common kitchen appliance – pulled chicken! It’s a great base for a variety of seasonings and marinades. Now that I have figured that out, the slow cooker is my go-to for work week lunch meal prep. I have been making pulled chicken every Sunday for months.

The trick to making chicken in the slow cooker is to let the chicken and seasonings be the star of the show. No need for extra ingredients or tons of liquid. That being said, other than when I used the slow cooker for chili, I rarely use it for a complete meal. To round out my lunch, I will also make rice and roasted veggies or a salad. I like to pack my lunch in Pyrex containers (linking my exact set here).

For this recipe, I stuck with the basic ingredients for the chicken because I wanted a neutral flavored base for the chicken salad. I have been following Primal Kitchen for a while and finally decided to try their classic Avocado Oil Mayo. I am not a huge fan of mayo, but I actually think this one has a very mild taste. According to their website, they pride themselves on offering products, “that contain no dairy, gluten, grain, refined sugar or soy” (source: Primal Kitchen). A huge plus for a gluten-free gal like me! You’ll also notice that their products are paleo and whole 30 friendly. I am definitely going to be trying more products from Primal Kitchen.

To prep 4-5 lunches for myself I will use about 1.5lbs of boneless/skinless chicken breast. If I am also making lunch for my husband then I will double this recipe.

Gluten Free Tarragon Chicken Salad

  • Servings: 4-5
  • Difficulty: easy
  • Print
The inspiration for this recipe is a chicken salad that was sold at Starbucks during my non-gluten-free days. My mom and I have been recreating our own version for years. Enjoy!

Ingredients

    For the chicken:
  • 1.5 lbs boneless skinless chicken breast
  • 1/4 c unsalted chicken brother (water works fine too)
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion power
    • For the chicken salad
  • 1/2 c mayo
  • 1/2 c chopped celery
  • 1/4 c dried cranberries
  • 1 tbsp fresh tarragon
  • s/p to taste

Directions

  1. In your slow cooker, combine chicken with liquid and dry seasonings and cook for 4 hours on high.
  2. Once chicken is done, carefully transfer chicken to a clean bowl and discard extra liquid.
  3. Use two forks to shred chicken.
  4. Add mayo, dried cranberries, celery, tarragon and s/p (if needed). Mix together throughly.

If you would like me to share more easy pulled chicken recipes, let me know in the comments below or send me a message on Instagram!

I have been putting in some extra time behind the screens of Red Rose and Honey, so be sure to check out my new landing and shop pages. Thanks for stopping by!

Stuffed Sweet Potatoes + Grace and Frankie Season 6

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I LOVE the Netflix original series, “Grace and Frankie.” Last year I started the tradition of hosting an annual season premier party and girls night. My mom and some of the ladies in our family come for dinner, snacks and quality time on the couch. Hopefully it’s a tradition we keep up for years to come.

At the time I am writing this, I have already finished watching season 6 and if I’m being honest, I was a little disappointed in this season! I didn’t care for the continual tension between Grace and Frankie. Did anyone else feel like the writers toned down the funny factor and bumped up the drama? Why can’t a funny show just stay funny? My favorite scene of the season was probably the piece about Mallory’s daughter’s school art project; too funny!

Anywho, today I wanted to share the dinner that I have been making for this get-together. For the last few months I have really been enjoying making all different types of stuffed sweet potatoes. I have also found a great use for slow cooker shredded chicken. If you have read some of my prior posts, or follow me on Instagram, you may already know that I have a love-hate {mostly hate} relationship with the slow cooker. But, for the past couple of months, I have been finding so many uses for slow cooker shredded chicken, and this recipe is one of them. Enjoy!

Slow Cooker Shredded Chicken
-Place about 1 1/2 lbs of boneless skinless chicken breast in the slow cooker, season with salt, pepper and garlic powder, then add no more than 1/2 cup of chicken broth.
-Cook for 4 hours on high then shred with two forks.

Stuffed Sweet Potato Ingredients

1 1/5 lbs. Shredded Chicken Breast
1 Medium Sweet Onion
4 Cloves of Fresh Garlic
8oz Frozen Artichoke Hearts (thawed)
1-2 Cups of Mushrooms
1/2 Cup Crumbled Feta
1/2 Cup Dried Cranberries
6 Medium Sweet Potatoes
2 Tsp Salt
1 Tsp Pepper
3 TBSP EVOO

Stuffed Sweet Potatoes Directions
 -Pre-heat oven to 400 degrees.
-Pierce each sweet potato a few times then wrap in tin foil. Bake all sweet potatoes for 1 hour – 1 hour 30 minutes. You’ll know they’re done when they’re tender to the touch.
-Sautee onion in 2 TBSP EVOO then add mushrooms and garlic. Add another tablespoon of EVOO if needed.
-Add in artichoke hearts, salt and pepper then add feta and cranberries.
-Add the flesh of 1 sweet potato and shredded chicken to the veggies
-Slice each of the sweet potatoes length wise, but not all the way through.
-Using kitchen tongs, stuff each potatoes with the veggie mixture then brown under broiler for no more than 5 minutes.

Chorizo Breakfast Skillet | Inspired by The Vig Chicago

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Earlier this year I visited family in Chicago. I was so happy to finally make it out there to spend some time with them and check out the place they currently call home. The trip was extra special because I met their sweet baby girl for the first time. One restaurant we went to for lunch was The Vig.  You can read my review of their restaurant on their press page {ahh – so cool!}. The restaurant is on the large side with makes it a great choice for special occasions. On the day we were there, I noticed a few groups celebrating birthdays and bachelorette parties. I ordered the mini chorizo breakfast skillet with potatoes, a fried egg, pico and a habanero sauce. IT WAS AWESOME. Since this trip, I have been thinking about this dish on repeat. A few weeks ago I finally pulled the trigger and bought the ingredients. I think my remake was just as good as the original. I whipped up this skillet for a special breakfast when one of our friends from college visited for a weekend.

I think what really appealed to be about this dish was that the sausage was crumbled. It was packed with flavor and I got a taste of spicy sausage with every bite. My local grocery store {btw I actually call it the food store} didn’t have fresh chorizo sausage, so I opted for organic pre-cooked chicken chorizo breakfast sausage. Full disclosure, I did not realize it was pre-cooked until I got home.

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I cut mini potatoes into quarters and seasoned them with olive oil, salt, pepper and paprika. I love well salted, crisp baked potatoes that you can just pop in your mouth. The potatoes baked at 375 degrees for about 30 minutes. I warmed up the sausage in the skillet then diced it into very small pieces. Next, I returned the sausage to the skillet to try to get it a bit crisp while the potatoes continued baking. Once the potatoes and sausage were done, I combined them in the skillet and mixed well.

Next, up – the eggs! I cracked five organic eggs over the top of the potato-chorizo mixture and placed a lid over the top to cook them through. I love breakfast food; especially perfectly cooked eggs with a thick runny yolk.

To finish up the dish,  garnished it with fresh pico, green onions and put a bottle of Chulula’s on the table. I totally forgot about he habanero sauce, but this dish turned out delicious without it.

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