Author Notes
A gluten free, dairy free twist on a classic Midwest favorite. —Candice DeForest
Ingredients
- For the Chicken Salad
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2
Chicken breasts
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1 tablespoon
Avocado oil (or cooking oil of your choice)
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1
Pear, peeled and diced
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1/4 cup
Walnuts, crushed
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1/4 cup
Primal Kitchen paleo mayo
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2 teaspoons
Fresh squeezed lemon juice
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1 teaspoon
Dried dill
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Sea salt (to taste)
- For the Sliders
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1
Sweet potato, washed and dried
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1 tablespoon
Avocado oil (or cooking oil of choice)
Directions
-
Preheat oven to 400F.
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Line two cookie sheets with parchment paper or aluminum foil.
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lice the sweet potato into 1 1/2 inch discs (for the slider "buns"). Brush with avocado oil on both sides and place on one cookie sheet. Cook for 30 minutes, flipping halfway through.
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While the chicken and sweet potato sliders are in the oven, begin to prepare the rest of the salad mixture. In a bowl, mix the remaining chicken salad ingredients. Place in the fridge until ready to serve.
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Once the chicken is cooked and cooled, cut into small cubes. Stir in with the chicken salad mixture.
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Serve chicken salad on top of sweet potato sliders for a sweet and crunchy meal.
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