Author Notes
A gluten free, dairy free twist on a classic Midwest favorite. —Candice DeForest
Continue After Advertisement
Ingredients
- For the Chicken Salad
-
2
Chicken breasts
-
1 tablespoon
Avocado oil (or cooking oil of your choice)
-
1
Pear, peeled and diced
-
1/4 cup
Walnuts, crushed
-
1/4 cup
Primal Kitchen paleo mayo
-
2 teaspoons
Fresh squeezed lemon juice
-
1 teaspoon
Dried dill
-
Sea salt (to taste)
- For the Sliders
-
1
Sweet potato, washed and dried
-
1 tablespoon
Avocado oil (or cooking oil of choice)
Directions
-
Preheat oven to 400F.
-
Line two cookie sheets with parchment paper or aluminum foil.
-
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.
-
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.
-
Once the chicken is cooked and cooled, cut into small cubes. Stir in with the chicken salad mixture.
-
Serve chicken salad on top of sweet potato sliders for a sweet and crunchy meal.
See what other Food52ers are saying.