Issue link: https://cp.revolio.com/i/307386
Page 30 | Abby's Magazine - www.AbbysMag.com From Our Café From Our Café From Our Café Chicken Salad Tuna Salad Wild Alaskan Salmon with Maple Ginger Glaze Prep Time: 20 minutes Cook Time: 20-25 minutes Serves 4-6 Serves 4-6 Prep Time: 15 minutes Prep Time: 40 minutes Bake Time: 9 minutes 5 antibiotic/hormone-free chicken breasts 5 stalks org. celery, finely chopped ½ medium org. onions, chopped 1 org. bell pepper, finely chopped ¼ cup org. raisins ⅛ cup org. sliced almonds 1 cup non-GMO Vegenaise (or to taste) Himalayan pink salt (to taste) 3 cans Tongol tuna (5 oz each), drained well and sprinkled with 1 Tbsp org. lemon juice 3 stalks org. celery, finely chopped 1 org. red onion, finely chopped ¾ cup of non-GMO Vegenaise (or to taste) Maple Ginger Glaze: ½ cup org. tamari 1 cup org. Grade B maple syrup ½ cup org. minced ginger Cook chicken breasts 25-30 minutes. Shred immediately while hot. Mix all ingredients together and enjoy. Mix all ingredients together and enjoy. Marinate wild caught salmon for ½ hour. Bake in 425 oven for 6 minutes. Remove from oven. Cover and let rest for 5 minutes. Turn over to remove skin, if desired. Ready to serve. If needed, reheat in 350 oven for 3 minutes or until center is warm. "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" DF DF GF GF SF SF DF DF GF GF GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R SF SF DF DF GF GF NF NF NF NF