Let's be honest, sometimes we all just want a good ol' sandwich for lunch. Unfortunately, this can be quite the rarity while on the road and eating gluten free. Especially if your standards for gluten free bread are as high as mine (thanks to some of these bakeries).Read More
This spread was one of my favorite's growing up. My mom used to make it with tuna and we would eat it on delicious San Francisco sourdough (the only gluten filled thing I crave and miss). When I stopped eating dairy, I thought I had lost the spread forever (now thinking about it, I supposed I could have tried to use Tofutti back when I was still eating soy - by the way, Tofutti is probably the only soy filled thing I miss and crave. Since moving to Seattle, I've actually found goat's milk cream cheese that I can use and developed a gluten free bread recipe that's pretty darn good - recipe coming soon!
Fill a medium pot with water, salt, and pepper and bring to a boil. Put chicken breasts in the boiling water, cover, and cook till done. When cooked, shred the chicken with two forks.
Place the chicken and diced onion in a medium bowl and stir in mayonnaise until the mixture starts to feel like a spread.
Include seasonings in the mixture and stir.