This Recipe really starts off in a charming little place called Fort Langley, If you have ever seen the movie practical Magic, it feels just like that town! If you haven’t seen it, you should! Below is The Little White House & Co, every room is filled with different treasures, everything from bubble baths and lotions to chandeliers and vintage furniture. Upstairs is a lovely little tea shop that also cooks up delicious mini desserts and pastries.
Below is one of the many sweet shops, this one is my favourite! like many of the stores in Fort Langley you turn off the main street, walk up a little path to what looks like a pretty little house but is in-fact a unique store.
In the summer they have a fresh lemonade stand out side, Inside they have antique furniture covered in candies.
And finally this is the entrance to Gasoline Alley, it is here that you will find the secret sauce in my recipe! At a store called Cranberries Naturally, I was introduced to this place by my friend Leanne and fell in love with the Cranberry and jalapeno sauce, for those of you who don’t live near Fort Langley you can also find it at Save on Foods, in the local section.
This is one of Chris’s favourite meals, It’s a dish that satisfies your fast food craving without actually being unhealthy, you simply grill the chicken, bake the yam fries and serve with a big crunchy salad. The spread is a great twist on cranberry sauce, the spice really enhances the flavour of the cranberries and I swear you will find yourself craving this burger after trying it, sliced avocado on top is perfect to finish it off! Enjoy!
- 2 Chicken breasts
- 2 Gluten free buns
- 2 tablespoons of cranberry jalapeno jelly
- 1 avocado
- 1/2 red pepper
- 1/2 onion
- 1 large yam
- olive oil
- Cajun spice
- salt and pepper
- (serve with a lemon mayo)
- 100 grams of fresh spinach
- 1 tub of cherry tomatoes, sliced in half
- 1/2 cucumber quartered
- 1/2 red pepper, chopped
- 1 bunch of spring onions, sliced
- sunflower seeds to top the salad
- raspberry dressing
Pre-heat the oven to 425F, peel and slice the yam into thick fries, in a bowl drizzle over olive oil and season then toss to evenly coat. Place the yams on a lined baking tray and cook for 30 – 35 minutes or until fully cooked and golden. While they are cooking away, season the chicken breasts and grill for about 10 mins if using a george foreman (or 10-15 mins per side if using an out-door grill), add the sliced onion and pepper when you have about 7 mins to go.
For the salad add the spinach to a bowl, along with the peppers, spring onions and tomatoes. Drizzle over some raspberry dressing and toss, sprinkle over some sunflower seeds when you are ready to serve.
Toast the gluten-free bun, on one half spread over some dairy-free butter and a teaspoon of the cranberry jalapeno sauce then top with the chicken and the rest of the sauce. On the other half place some spinach leaves, sliced avocado (season them first with lemon juice, salt and pepper) and the grilled onion and pepper.
Serve with the yam fries and salad, enjoy!