Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1 3/4cupgf/cf mayo
1/3cupminced celery with leaves
2Tablespoonschopped fresh parsleyor 2 t dried
1Tablespoonminced onion
1teaspoonlemon juice or cider vinegar
1cloveminced or pressed garlic
1/4teaspoondried thyme
1/4teaspooncelery seed
1/8teaspoonsaltoptional
1/8teaspoonfreshly ground black pepper
3cupsof cooked diced chicken
6 to 8cupsof cooked gluten free quinoa pagoda noodles
1cupsliced celery
3cupsgrapesI use 1/2 red and 1/2 green and you can cut them in half or leave whole
1cupof raw or toasted walnuts or slivered almonds or cashewsoptional
Instructions
In a bowl mix together mayo, celery, parsley, onion, lemon juice, garlic, thyme, celery seed, salt and pepper.
In a large bowl, stir together cooked chicken, gluten free noodles, celery, grapes, and nuts. Carefully fold mayo mixture into chicken and noodles, evenly coating everything.