Crais-y Chicken Salad

I found a recipe online and I had to completely rework it to fit our needs and my fridge (too lazy to go shopping!). The result is amazing!

INGREDIENTS
4 cups cubed, cooked chicken meat (use leftovers or broil some breasts or tenders)
1 cup canola (or whatever safe you use) mayonnaise
1/2 teaspoon paprika
1/2 teaspoon season salt (read the labels - some are not GF not CF)
1 1/2 cups Craisens or dried cranberries
1 cup ground walnuts or pecans (I ground them because my kids are young, you can chop them if serving to adults)
ground black pepper to taste

DIRECTIONS
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in craisens, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Chicken Pot Pie Filling

Source: GFCF Recipes, http://health.groups.yahoo.com/group/GFCFrecipes

1 cup diced carrots
1 cup frozen peas
4 cups acceptable chicken broth (I make my own by boiling leftover chicken bones and then freezing the broth in cup increments)
2 - 3 breast white meat chicken, cooked and cubed
1 cup rice milk
6 tbs. corn starch or potato starch

CRUST
1 1/4 cup rice or GFCF flour mix
1/2 tsp. xanthan gum
1/4 cup Spectrum 100% Palm Shortening
2 T sugar or 2 drops stevia
4 tbs. cold water topping
3 medium potatoes
1 egg white

Pre-heat oven to 450 degrees. Peel, cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie.

If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.

Prepare peas according to package directions.

Bring chicken broth to boil in large pot.

Mix milk and starch thoroughly and add to boiling broth. Stir until slightly thickened.

Add chicken, cooked carrots and peas (after draining!) to mixture.

Reduce heat and simmer, stirring occasionally, while preparing crust.

CRUST:
Mix shortening and sugar in small bowl.
Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender.
Add cold water and mix to dough consistency.
Roll out between two pieces of plastic wrap to diameter to line baking dish.
Remove top layer of plastic wrap and turn into 2 quart oiled glass baking dish. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork.

Pour filling mixture into crust.
Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.

Bake 15 to 20 minutes (until topping browns slightly). Serves 6.

Chicken prima

I just sort of made this up tonight because I'm getting tired of tomato based sauces!

1 lb chicken breast, cut int bite sized pieces
1 pacakge frozen peas (I like Bird's Eye Steamers)
4 slices bacon (nitrate free and lactic acid free. We usually get some from the local butcher otherwise Oscar Mayer is lactic acid free but NOT nitrate free)
1/4 cup kalamata olives
1/4 olive oil
2 cloves garlic
1/4 teaspoon basil
1 teaspoon Mrs. Dash garlic & pepper
1 lb rice pasta (ziti, squiggles, anything fun!)

Cook pasta as directed. In the last 5 minutes of cooking, add peas directly to the pasta and water, finish cooking.

Par cook bacon in frying pan, so most of the grease has been cooked off, set aside.

Empty grease from pan and wipe pan with paper towel. Lower heat to medium and add oil and garlic. Cook garlic until flavor is released. Add chicken and cook until no longet pink. Add bacon and cook another minute, add olives and spices and heat through (another minute).

Drain pasta & peas and toss with chicken mixture.

Serves 4-6 depending on portions.