Updated: Sep 10, 2019
So as most of you probably already know (if you follow me rather closely), I am 90% gluten-free. I'm not sensitive to the point that I have celiac disease but gluten does make my skin break out, which I discovered by giving it up in college for a period of time, so therefore I do try to avoid it whenever I have the opportunity. That being said, people always ask what I eat in replacement of a bread product! **And yes, you actually can survive without it! But typically if I am craving something that includes bread, such as a sandwich, I will eat either a GF bread or even one that is sprouted (which is much easier to digest and isn't full of fillers or thickeners). However, my other favorite alternative is making a sandwich using cabbage!
I do use lettuce wraps from time to time but I have found that cabbage is much thicker which allows for your sandwich "belongings" to not fall out all the time. We all can relate to how much of a struggle that can be sometimes. I usually buy a large head of cabbage and peel off layers of it for whenever I want to make a sandwich or taco-type of meal. My favorite thing to put in the sandwich? My chicken salad! Yum!
This recipe is a little different than my other one on here, but it's definitely still delish! For my traditional recipe, click here.
Cook Time (for the chicken): 15 minutes
Preparation Time: 15 minutes
Total Time: 30 minutes
Servings: 2-4 servings
2-3 large chicken breasts (preferably organic)
1 head of cabbage (purple or green, your preference!)
Turmeric spice (what I season the chicken in)
1/2 cup chopped celery
1/2 cup chopped carrots carrots
1/2 cup chopped nuts (walnuts work the best!)
1/2 cup chopped grapes
1 tablespoon chia seeds
1/2 cup chopped onion
sliced up bacon (try to buy nitrate/nitrite free)
small dash of chives
Using a medium heat, cook the chicken in a pan until fully cooked through (seasoned in turmeric if desired).
Cook bacon in another skillet on a medium heat until fully cooked through
While the chicken and bacon are cooking, cut up all other ingredients and place in a large mixing bowl
Once the chicken and bacon are fully cooked, let them cool for about 5 minutes, and the chop up into small pieces
Add the chicken and bacon into the bowl and stir to get all ingredients evenly distributed
Add in the mayo (as much as needed) and keep stirring!
Store in the fridge for a few hours before consumption (I think it's better cold!)
Place onto a cabbage head and eat as a sandwich!