This is a sponsored post on behalf of Live Free Foods.  All photos, opinions, thoughts, and recipes are my own.

Spring is near and once the sun comes back out it will be time to start thinking of picnics and outdoor entertaining. This Spicy Ranch Chicken Salad satisfies on so many levels. It is spicy, creamy, crunchy, and oh so satisfying. Serve it on a bed of lightly dressed lettuce or other greens, in a sandwich with watercress or arugula, or in endive boats as hors d'oeuvres.

{Please review the ingredient notes listed under Tips for the Posh Belly if following either Gluten Free, Low FODMAP, or Low Fermentation diets.}

INGREDIENTS

1 1⁄2 t hot smoked paprika or for less heat use sweet smoked paprika
1 t sea salt or kosher salt
1 t fresh ground black pepper
1 1⁄2 lb boneless skinless chicken breast
2 T olive oil
3 oz (3/4 cup) raw or roasted pecans, walnuts, or hazelnuts
5-6 oz (1-1.5 cups) seedless red or black grapes
4 oz (2 medium) celery stalks
3⁄4 cup (or more to taste) ranch dressing

EQUIPMENT

Small bowl
Broiler pan
Misc. measuring cups and spoons
Knife and cutting board
Mandolin (optional)
Kitchen scale (optional)
Large mixing bowl and spoon

METHOD

Preheat oven to 400° F.

Add paprika of choice, salt, and ground pepper to small bowl and mix until blended. Coat chicken breasts with olive oil and season with paprika, salt, and ground pepper mixture. Place seasoned chicken breasts on broiler pan. Roast in preheated oven for 12 minutes. Turn chicken breasts over and continue to cook 10-13 more minutes or until fully cooked. Once cooked, juices will run clear with an internal temperature of 165° F. Remove from oven and allow to cool. Once cooled, chop chicken into 1⁄2” cubes.

Meanwhile, roughly chop the pecans, walnuts, or hazelnuts. Halve or quarter the grapes. Finely chop the celery or slice it on a mandolin. Add chopped chicken, grapes, nuts, celery, and ranch dressing to a large bowl and toss gently until coated. Chill for 1 hour or overnight to allow flavors to meld.

SERVING SUGGESTIONS

SALAD: Serve on a bed of lightly dressed greens.

ENDIVE BOAT CANAPÉS: Cut the root end off of the endive head. Separate the larger leaves cutting more of the root end off if necessary. With a sharp paring knife, trim a small slice off of the bottom of each endive leaf along the rib to form a small flat spot. This will help to keep the boats upright. Add a small scoop of the prepared chicken salad into the cup of each endive leaf and serve. 

CHICKEN SALAD SANDWICHES: Select gluten free baguette or a hearty gluten free sliced bread. Lightly toast the bread or warm on a grill. Garnish with a few leafs of watercress, arugula, or other dark greens. Add chicken salad and serve. 

TIPS FOR THE POSH BELLY

GLUTEN: Fresh produce is naturally gluten free. Be sure to select nuts and spices that are marked as gluten free so as to avoid cross contamination issues. Chicken breast should be natural and free from added broth or juices that may contain gluten. Choose a gluten free ranch dressing.

FODMAPs | FRUCTOSE MALABSORPTION: Walnuts are safe at 30g (1 oz) but servings of 135g (4 3/4 oz) are to be avoided. Pecans are safe at 20g (0.7 oz). 100g servings should be avoided. Hazelnuts are safe in 15g (1/2 oz) servings and moderate in 30g (1 oz) servings. Celery is considered to be FODMAP friendly in 1/4 stalk (12g) serves but is moderate for mannitol content at 19g. Choose a Low FODMAP ranch dressing.

SIBO | DR. PIMENTEL'S CSMC LOW FERMENTATION DIET: This recipe is SIBO safe. Please be sure to limit the bed of dressed greens added when serving as a salad.