Cole Slaw and Chicken
1 16 oz. package of washed and rinsed coleslaw
or chop up your own cabbage with shredded carrots
1/2 cup gluten free mayonaise- Hellmans
1/2 cup of sour cream
1/4 cup of red wine vinegar
1/2 cup of olive oil
1 tsp garlic
1/2 tsp sugar
1/2 tsp salt
1/2 tsp pepper coarsely ground
1/2 cup slivered almonds
1/2 cup craisins or raisins
Mix all wet ingredients and spices into a bowl and stir until
smoothe. Pour over coleslaw and stir, coating coleslaw well.
1 lb.chicken tenders or breasts cut into 1" cubes
1/4 tsp garlic poweder or 1 clove minced
1/4 cup of dried onions
2 TLB of dehydrated vegetables or bell peppers
(if you can't find these, just use 1 TLB parsley)
2 TLB olive oil.
Heat pan with oil and add all ingredients. Stir chicken several times
until thoroughly cooked. (about 20 minutes)
Let chicken cool.
After chicken has cooled down about 1/2 hour. Add to coleslaw.
Refrigerate over night.
(be careful about sour cream. Daisy is gluten free but some other brands add ingredients that might not be)