This was something I created by throwing random ingredients in my kitchen into a chicken salad. Ham and pineapple is a classic Hawaiian combination. Macadamia nuts are grown in Hawaii. Cotton candy brings to mind a beach festival, and right now cotton candy grapes are in season. There's multiple ways to prepare the chicken for this recipe. You can slow roast the chicken or use a pressure cooker to braise it in mushroom broth. I like to add the braising liquid or drippings to the chicken salad. You can use white or dark meat. Real bread takes 4-6 hours to make, but quick breads like this or flatbreads can be made in minutes. You can put some of the chicken salad on the roll like a sandwich if you want. They're not quite the same as real bread, but have the advantage of being ready quickly. Einkorn flour is a flour with a low glycemic index that's loaded with vitamins and minerals including magnesium. I buy it at Publix, or you can find it on Amazon. Note that chicken pasteurization is based on temperature AND time, so if you cook chicken to 150 degrees, and it stays at 150 degrees for 5 minutes, it's safe to eat. I provide directions in the recipe.

For more recipes click here

Hawaiian Chicken Salad with Einkorn Flour Quick Bread Roll

Ingredients

Chicken Salad

• 4 oz (120 g) boneless chicken
• 1 slice of deli ham, minced
• 1/2 tsp honey
• 1 tsp avocado oil
• 1 to 3 tbsp of avocado oil mayo
• 1 tbsp (8 g) macadamias, minced and toasted
• 2 tbsp pineapple juice
• 1/4 cup (38 g) cotton candy grapes, sliced or halved
• 1 tbsp red onion, minced
• 1 tbsp celery, minced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Fresh cracked black pepper and salt, to taste

Einkorn Flour Roll

• 30 g (about 1/4 cup) einkorn flour
• 20 g (1 tbsp + 1 tsp) kefir
• 1/2 tsp baking powder
• 1/2 tsp instant yeast
• 1/2 tsp honey
• Pinch of salt
• 1 tsp butter

Procedure

Chicken Salad

• In a 300°F (150°C) oven or air fryer, toast minced macadamias for about 5 minutes until golden and aromatic.
• Slow roast chicken at 275°F (135°C): bake after temperature reaches 150°F (65°C) for 5 minutes, 155°F (68°C) for 2 minutes, 160°F (71°C) for 1 minute, or to 165°F (74°C) then allow chicken to rest before cubing. Place aluminum foil under the chicken to collect drippings. Alternatively, place chicken in a pressure cooker with enough mushroom or chicken broth to submerge it and pressure cook on high for 15 minutes. Then set the cooker to sauté mode and reduce the braising liquid to a glaze, watching closely to prevent burning. Reserve the drippings or glaze to mix with the mayonnaise. Cube the chicken.
• In a skillet, cook minced ham with honey and avocado oil until browned and caramelized.
• In a mixing bowl, combine chicken, caramelized ham, sliced cotton candy grapes, minced red onions, minced celery, garlic powder, onion powder, salt, pepper, toasted macadamias, and avocado oil mayo. Toss gently to coat. Add more mayo if necessary.
• Chill the chicken salad before serving.

Einkorn Flour Roll

• Mix all the ingredients together and knead for a couple of minutes until warm.
• Place in a greased ramekin and bake or air fry at 375°F (190°C) until the top is golden and the internal temperature reaches 200°F (93°C) or close to it, about 12–18 minutes.
• Serve hot with the chilled chicken salad.