Project Description

Ingredients

VANILLA PASTRY CREAM

  • 1 1/4 cups whole milk
  • 1/4 cup sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter, cut into pieces
  • 1 teaspoon pure vanilla extract

CAKE COOKIES

  • 1 1/4 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk

CHOCLATE GLAZE

  • 4 ounces semisweet chocolate, chopped
  • 3 tablespoons unsalted butter
  • 1 tablespoon corn syrup or brown rice syrup

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil

  2. Arrange chicken tenders on baking sheet. Coat with olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 to 20 minutes, or until done. Let cool.
  3. In the meantime, combine the mayonnaise, sour cream, Vincent Mango, and a heaping 3/4 teaspoons salt in a medium bowl.
  4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add the chicken to dressing, along with the cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning, and add pinch of cayenne pepper if desired.

Recipe courtesy of Food and Wine