Sorry, you need to enable JavaScript to visit this website.

Mushroom and Spelt Chicken Salad

  • 10 min
  • Easy
  • 13
  • Sherry vinegar, 1/8 cup -- 1 oz
  • Dijon mustard, 1 tsp -- 5 g
  • Extra virgin olive oil, 2 tbsp -- 1 oz
  • Mayonnaise, 1/2 cup -- 4 oz
  • Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound, 1 tsp -- 5 g
  • Mushrooms, shiitake, raw, roasted, 3/4 cup -- 2 oz
  • Mushrooms, oyster, raw, roasted, 3/4 cup -- 2 oz
  • Chicken breast fillet, cooked, shredded -- 1 lb
  • Peas, green, fresh, cooked, 1/2 cup -- 4 oz
  • Spelt with roasted mirepoix flavor concentrate - prepared, 1/2 cup 2.5 oz
  • Parsley, fresh, 1/2 tsp, chopped -- 1 g
  • Tarragon, fresh, 1/2 tsp, chopped -- 1 g
  • Chives, fresh, 1/2 tsp, chopped -- 1 g
Preparation
1
Thoroughly whisk together vinegar, dijon, olive oil, mayonnaise, and Minor's chicken base.
2
Fold in remaining ingredients.
Components