I love entertaining and I love cooking for get-togethers. Last Tuesday, I texted Marsha and asked her what she would like to eat. She suggested sandwiches and I asked if she liked chicken or tuna salad. “Chicken salad!” From there, I planned a menu of homemade chicken salad sandwiches (GF) with fruit, chips, and homemade GF strawberry shortcakes. Let me share the recipes and photos I took of the processes.
- ½ cup mayonnaise
- ¼ teaspoon garlic powder or to taste
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cups cooked chicken shredded or chopped
- ½ cup chopped celery
- ½ cup pecans, walnuts, or sliced almonds, toasted if desired
- ½ cup quartered Granny Smith apples
- ¼ cup finely chopped red onion optional
- bread, croissants or lettuce for serving
In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
Add the cooked chicken, celery, nuts, apples and red onion (if using). Stir until well combined.
Taste and adjust seasonings as needed.
Serve as a sandwich on bread or croissants, or wrapped in lettuce.
*Chopped grapes are a delicious substitute for the apple. Or try dried cranberries or dried cherries.
GF Strawberry Shortcakes
- 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
- 2 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons (25g) sugar
- 3/4 cup (170g) heavy or whipping cream
- 1 large egg
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
- Mix the flour, baking powder, salt, and sugar together in a large bowl.
- In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
- Scoop the dough in 1 1/2-ounce balls onto the baking sheet (a jumbo cookie scoop works well here); use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
- Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
- Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through; break one open to make sure.
- Remove the shortcakes from the oven, top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Marsha loved the sandwiches and the cake! I gave her some of the chicken salad to go; she texted me on Monday, saying that the chicken salad was delicious the day after, and thanked me for inviting her over. I’m glad I could spread joy through my cooking.
4 thoughts on “Joy in Cooking: Chicken Salad and GF Strawberry Shortcakes”
Hi, Jessica Marie!
Mrs. Shady just made us roast chicken for dinner. I will make sure to show her your recipe for the chicken salad dish you made for lunch with Marsha. I love nuts of all kinds including pecans, walnuts and almonds. I also like celery, apples and onions. I am sure I’d enjoy your chicken salad. Knowing Mrs. S., she would substitute Greek yogurt for mayo and maybe try grapes, cranberries or cherries. We also both love strawberry shortcake topped with whipped cream. I just had dinner and your post is making me hungry all over again!
I’m pleased to know that Marsha took a doggie bag home and enjoyed more chicken salad the next day. Mrs. Shady and I agree that some things taste better the second day. You did indeed spread joy through your cooking. I know you aren’t feeling your best today and I’m sorry. Get some rest and feel better tomorrow. (I am still out of town and very busy with family matters. I might be away until the start of next month, but I will try to keep up with blogging.)
Enjoy the rest of your week, dear friend JM!
The KA gluten-free flour is great is just about everything I’ve used it in.
That’s good to know! I think I might make a holiday cake with winter fruits.
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Perfect. We have several gluten intolerant people in our family, so I’ve experimented. The KA blend also makes a great white sauce!