Roasted Chicken with Tangy Champagne Dressing {paleo, dairy, vinegar & gluten free}

By , On September 18th, 2014, In: Dairy Free, Egg Free, FreeDiet™- phase 2, Lunch/Dinner, Nut Free, Paleo/Grain Free, Vegan

Home » Dairy Free » Roasted Chicken with Tangy Champagne Dressing {paleo, dairy, vinegar & gluten free}


  • 1 whole Chicken
  • 3/4 cup avocado oil
  • 2 large lemons {or 3 small}
  • 1 tbsp. mustard {optional}
  • 1/2 tbsp. molasses
  • 1/8 tsp garlic powder
  • 1 tsp onion flakes
  • 1/2 tsp Himalayan pink sea salt

You know how some people get excited about roller coasters, vacations, or winning the lotto? I get the same thrill when I am asked to makeover a favorite recipe.  When it turns out delicious and is still good for you, that is the winning ticket for me {I should play the lotto and if I win I may change my tune wink}!

I am so fired up about this dressing that I could bottle it and sell it!  It is that good,  if I do say so myself! Let me give you a little background on this makeover.  One of my readers asked if I could create a healthy version of the Publix brand Champagne dressing that she uses in the crockpot with chicken for her family.

I nearly dropped my phone as I took a picture of the ingredients at the store.  Yes, it was that bad….soybean, canola oil {definitely both GMO}, sugar {I am betting GMO} and of course, corn syrup {GMO again, couldn’t they just use real cane sugar?}. The list gets serious here my friends. Monosodium Glutamate, aka MSG,  you know how wonderful that is for you {hint of sarcasm},  lastly calcium disodium, EDTA.  I should quote my 9 year old, reading labels she often asks, “where is the food in the ingredient’s list?”

Let me just touch on the later ingredient that may sound like salt to you, indeed it is not.  It is yet another synthetic, chemical preservative.  Are we talking food here or some crazy lab experiment? I too was confused as I researched EDTA’s  real name “Ethylenediaminetetraacetic“, don’t even try to pronounce that you might slobber on yourself 😛 .  Spell check didn’t even recognize this long winded word and it stayed underlined in red the entire time I was writing this {which drove me bananas}!

I ask you, how is it possible that a simple salad dressing could have gone rogue?  I am envisioning it was a chemist in the lab concocting some funky scientific formula, dropped his lunch in the beaker and still ate it anyway. Only to say, “that tastes like salad dressing” and he/she bottled it and well,  the rest is history {giggling}.  Unfathomable I say, and happy to give you an alternative to such unhealthy ingredients and icky chemicals …It’s called real food and only a handful of real ingredients will give you this tangy nutritious dressing. So take that, you icky store bought dressing in a beaker {punching the air with my fist with joy}!


Tangy Champagne Dressing {paleo, dairy, vinegar & gluten free}
Prep time
Total time
  • ¾ cup avocado oil
  • juice of 2 large lemons {or 3 small}
  • 1 tbsp. gluten-free mustard {optional}
  • ½ tbsp molasses
  • ⅛ tsp garlic powder
  • 1 tsp onion flakes
  • ½ tsp Himalayan pink sea salt
  1. In a blender or Vitamix, add all ingredients and blend well for a few minutes.
  2. Taste the dressing and add more sea salt to taste if needed.
  3. The dressing is amazing on salads too and will last up to 4 days in the refrigerator.
I made the dressing with mustard and without; both ways were delicious. If you don't like mustard or need to stay away from vinegar which is in mustard, you can use ⅛ tsp of mustard seeds or omit it completely. Keep in mind that vinegar can have gluten in it as well. This dressing is delicious on salad, basting a chicken or drizzling it on after it is cooked. Using the mild flavor of avocado oil is perfect to allow the lemon tang to trick your taste buds into thinking it is vinegar. Avocado oil is also a safe oil to use in high temperature cooking like baking or frying. *Since I first created this dressing I have used it as a base for many new flavors like orange, ginger and grapefruit.


My inspiration and dear reader who asked me to makeover her favorite dressing  made a whole chicken in a crockpot for her family and added the champagne dressing while cooking.  Now she will have that same tangy flavor but without all the chemicals and void ingredients.  I added the dressing after I roasted a chicken in the oven and it was so flavorful; or you can baste the chicken with this dressing prior to cooking in a regular oven if you don’t have a slow cooker.


With a Spoonful of Tangy Dressing,


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