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This post is sponsored by Udi’s Gluten-Free.

As a gluten-free vegetarian, it can be a bit challenging to host BBQ lunches or dinner parties for friends and family. When I do hear, "Wow! I didn’t even realize that was gluten-free," I feel so proud. :)

 

My favorite way to host friends and family is to cook " normal foods" but with a little twist. I’ve found this method works better than going all-out with a crazy dish that looks strange (but still tastes delicious). One of my favorite recipes to Caitlin-ify is ‘Chicken’ Salad Sandwiches.

 

Man – before I went vegetarian, CSS was one of my FAVORITE MEALS OF ALL TIME. It was actually my gateway food into really liking mayonnaise. Went I went vegetarian, I knew I had to time a way to continue eating CSS, and when I went gluten-free, I knew that Udi’s would be the perfect toast for my beloved ‘Chicken’ Salad Sammies.

Here’s the recipe! It’s perfect for a lunch get-together, Easter brunch, or as a make-ahead dish to enjoy all week long.

 

‘Chicken’ Salad Sandwiches

 

Ingredients (makes four sandwiches):

  • 1 block tofu, pressed and drained for 15 minutes (very important)
  • 2 stalks celery, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup mayonnaise
  • Salt and pepper to taste
  • 1 tablespoon fresh dill, chopped
  • Optional: 1/2 tablespoon yellow mustard (for a little extra kick)
  • 8 slices of Udi’s Gluten Free bread, toasted

Directions:

  • Preheat oven to 350 degrees.
  • After pressing tofu for 15 minutes, chop tofu into 1/2-inch squares. Lay tofu out on greased cookie sheet and bake for 20 minutes. Remove from oven and let cool.
  • In a bowl, combine tofu, celery, onions, mayo, spices, and mustard.
  • Refrigerate for at least 30 minutes to let flavors set.
  • Scoop onto toasted Udi’s bread and serve as sandwiches.

If celery and onions aren’t your thing, there are lots of other delicious mix-ins that work well with this CSS: I especially like halved grapes, chopped green apples, and nuts, like silvered almonds, pecans, or walnuts.

 

And here’s another recipe to accompany your sandwiches!

 

There’s a big debate over the best way to prepare coleslaw (did you know this? This is true). The debate is whether it should be mayo-based or vinegar-based. I lean towards the vinegar camp, but when I make coleslaw, I add a super secret ingredient that totally knocks the dish out of the park: BBQ sauce! Gotta love simple mix-ins, right?

Homemade BBQ Coleslaw

 

Ingredients (for 8 servings):

  • 10 ounces coleslaw mix (shredded green cabbage)
  • 1/4 cup shredded carrots
  • 1/4 cup red wine vinegar
  • 1 tablespoon white sugar
  • 1 tablespoon BBQ sauce
  • Sprinkle salt and pepper

Directions:

  • Mix everything in a large bowl, cover, and refrigerate for at least an hour.

What’s your favorite gluten-free recipe to feed friends and family? Link it up in the comments section! I would love some more ideas. :)

 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Learn more about living gluten free! Visit Udi’s Gluten Free Community.

{ 11 comments }

 

Leave a Comment

  • Sara @ LovingOnTheRun April 16, 2014, 9:22 am

    YUM! Simple and easy sounds like my kind of recipe! :)

    Reply
  • Amber @ Busy, Bold, Blessed April 16, 2014, 9:24 am

    I avoid gluten by going the Paleo route! I’m attending an Easter brunch this weekend with some vegetarians and I’m making this Mediterranean Cauliflower Rice (cauli, feta, kalamata olives, artichoke hearts, tomatoes, onion). YUM :)

    http://fitnwellmommy.com/cauliflower-rice-mediterranean-style/

    Reply
  • Elizabeth {Positively Healthy} April 16, 2014, 9:43 am

    Great recipe! I love these types of sides where it is so easy to make and so yummy! I love making salads with lots of healthy fats and veggies, makes it seem less GF when you add more bulk! :)

    Reply
  • Kathleen Ojo @ My Ojos April 16, 2014, 10:18 am

    That looks delish! I was a vegetarian for a couple years, but I relied heavily on fake meats. When I had to go gluten free because of Celiac I realized that most fake meat products contain wheat and were no longer an option for me! I eat meat again now, but I’m always looking for new recipes to keep in my arsenal that can meet a variety of dietary needs :)

    Reply
  • Jess T April 16, 2014, 10:25 am

    This pregnant vegetarian is definitely drooling. Looks like I’ll be stopping by the store for some tofu later today.

    Reply
  • Katie @ Talk Less, Say More April 16, 2014, 1:41 pm

    YUM! i’m a HUGE fan of coleslaw, especially lately. I’ve been making a version with tahini as part of the base of the sauce and it is AMAZING!

    Reply
  • Stephanie @ Whole Health Dork April 16, 2014, 1:55 pm

    That cole slaw sounds delicious! My husband hates mayo, but I think he’d actually eat that cole slaw!

    One of our favorites is this Tuscan sausage soup. All I have to do is sub in GF pasta, though I guess you’d have to sub something for the sausage because that’s what gives the soup a lot of its flavor. Rave reviews every single time. http://feastonthecheap.net/tuscan-sausage-soup/

    I’m also a big fan of this eggplant ricotta bake, which is kind of a combo on eggplanta lasagna. Delicious, easy, and vegetarian!. http://www.marthastewart.com/342140/eggplant-ricotta-bake

    Reply
  • Nancy April 16, 2014, 9:47 pm

    Coulda fooled me with those photos – definitely looks like a mouthwatering chicken salad sandwich. Yum-eh!

    Reply
  • kate April 17, 2014, 10:52 am

    I don’t think Tofu and Mayo are a replacement for chicken salad! I like my chicken!

    Reply
  • Samantha April 17, 2014, 11:47 am

    I’ve never been a coleslaw fan, but lately I have been trying to find a recipe that I like. I made this one last night and took it to a pot luck. Everyone loved it. I liked it too. I must be a fan of the vinegar base instead of mayo. Five stars! Thanks for the great recipe. The barbeque sause really makes it delicious.

    Reply
    • Caitlin April 17, 2014, 4:56 pm

      So glad you liked it!

      Reply