Food & Drink Magazine

Toasted Pecan & Celery Chicken Salad + Blue Diamond Pecan Nut Thin Review

By Calvin Eaton @glutenfreechef5

When it comes to gluten free crackers there are normally only three categories:

  1. Dust
  2. Sawdust or
  3. Cardboard

For years I’ve made do with the lackluster selections that is until I discovered Blue Diamond’s line of premium nut based crackers. The heavens opened up and I saw the light. These crackers are seriously the best gluten free crackers I’ve ever tried. I could literally eat the entire box in one sitting they are just that addictive. With an assortment of (7) flavors Blue Diamond’s nut based crackers provide the crunch and crisp that you need for all your lunch and snacking sessions. They are great for dipping, cheese trays, hummus, or on their own. Light and crisp are how I would describe the flavors I’ve tried so far and even though they are rice flour based there is no sign of that rice grit that so often plagues rice flour based snacks. Since they are nut based with with almonds or pecans these crackers unfortunately are a no go for those suffering from tree nut allergies :( However for those of us that love nuts the crackers are surprisingly guilt free clocking in at just 130 calories for about 16 crackers.

Blue-Diamond-Natural-Pecan-Nut-Thins-Cracker-Snacks-041570044285

So far the Pecan Thins are my favorite. I even created this A+mazing Toasted Pecan & Celery Chicken Salad to go along with them. This chicken salad is easily adaptable equally delicious with the addition of the pecans and golden raisins or with just the celery. Whether you enjoy your Nut Thins with this chicken salad, hummus, or by themselves you most certainly won’t be disappointed. (Rating 4/5)

Toasted Pecan & Celery Chicken Salad
12.5 ounces premium chicken breast, I use Swanson
1 celery stalk, chopped
1/4 cup pecans, toasted and chopped
1/4 cup golden raisins
2 tablespoons Hampton Creek Just Mayo
2 teaspoons minced onion
1 teaspoon garlic powder
1 teaspoon celery salt
cracked black pepper to taste

1. Spread pecans on a small baking sheet and toast for 3 minutes at 400 degrees. Allow to cool.
2. Using a can opener; open and drain the water off the chicken chunks and add to a bowl.
3. Chop celery and pecans into fine pieces using.
4. Add Just Mayo, salt, minced onion, celery salt, cracked black pepper, and golden raisins to chicken. Mix until just combined.
5. Chill salad 1-2 hours or overnight before serving. Serve salad chilled.

Makes 2 servings

Toasted Pecan Chicken Salad III


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