Gluten Free Cilantro Lime Chicken Salad

 

 

 

 

Gluten Free Cilantro Lime Chicken Salad
 
Prep time
Cook time
Total time
 
Gluten Free Cilantro Lime Chicken Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 2 chicken breasts, filleted to make 4
  • ¼ cup olive oil
  • 1 teaspoon Badia Ground Cumin - gluten free
  • 1 tablespoon raw honey - naturally gluten free
  • 1 tablespoon brown sugar
  • 1¼ teaspoon kosher salt
  • 1 lime, juiced plus 1 more for garnish(cut into wedges)
  • 3 cloves garlic, minced
  • 4 to 5 cups romaine lettuce, chopped
  • 1 red bell pepper, seeded and thinly sliced
  • 1 ripe avocado, diced
  • 1 ripe mango, diced
  • 2 green onions, sliced
  • ½ cup fresh cilantro
  • black pepper
  • McCormick Red Pepper Flakes - gluten free
Instructions
  1. In a small bowl, combine olive oil, cumin, honey, sugar, cilantro, lime juice, minced garlic, salt and pepper. Drizzle about ⅓ of the mixture over chicken. Gently coat the chicken and cover. Marinate for 30 minutes to 1 hour.
  2. Heat a large nonstick skillet or cast iron pan to medium high heat. Add a splash of olive oil and saute the bell peppers for few minutes then transfer to a plate. On the same pan, cook the chicken until done about 3 to 4 minutes per side. Transfer to a chopping board and cut into bite pieces.
  3. Assemble the vegetables on a large platter. Top with chicken and green onions. Drizzle the remaining dressing. Garnish with lime wedges and red pepper flakes. Serve

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Asian Inspired Salad

 

 

 

 

Gluten Free Asian Inspired Salad
 
Prep time
Total time
 
Gluten Free Asian Inspired Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 head Boston lettuce, cut into bite pieces
  • 1 ripe avocado, peeled and sliced
  • a handful fresh strawberries, halved
  • 1 ripe peach, peeled and sliced
  • 1 small cucumber, peeled and sliced
  • ½ green bell pepper, sliced
  • 3 to 5 radishes, thinly sliced
  • a handful sliced, pineapple
  • a handful cherry tomatoes, halved
  • fresh baby dill, for garnish
  • 2 mandarin oranges, peeled and sliced
  • DRESSING
  • 3 tablespoons San J Soy Sauce - gluten free
  • 1 tablespoon raw honey - naturally gluten free
  • 1 tablespoon Eden Selected Toasted Sesame oil - gluten free
  • 1 teaspoon grated fresh ginger
  • 1 lemon, juiced
  • ¼ cup or less extra virgin olive oil
  • kosher salt
  • black pepper
Instructions
  1. Mix all the salad ingredients on a large platter. Top with baby dill.
  2. In a small bowl, whisk together the dressing ingredients. Adjust taste with salt and pepper.
  3. Drizzle the dressing over. Serve
Notes
You can also use:
Joyce Chen Kosher Roasted Sesame Oil - naturally gluten free

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Salmon BLT Salad

 

 

 

Gluten Free Salmon BLT Salad
 
Prep time
Cook time
Total time
 
Gluten Free Salmon BLT Salad
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • ½ a slab of fresh wild caught sokeye salmon
  • Litehouse Homestyle Ranch Dressing - gluten free
  • 4 cups romaine lettuce, chopped
  • 1 ripe avocado (optional), peeled and sliced
  • 1 cup cherry tomatoes, halved
  • 6 strips Hempler's Bacon - gluten free
  • Ian's Rosemary Garlic Croutons - gluten free
  • ¼ cup butter, melted
  • McCormick Garlic Salt - gluten free
  • black pepper
Instructions
  1. Preheat oven to 350 degrees F. Place salmon on a rimmed baking sheet, drizzle melted butter and season with garlic salt and pepper. Bake for 25 minutes until done. When done carefully flake the salmon removing bones and skin.
  2. Cook the bacon until crispy then chopped. Mix the lettuce, tomatoes in a large platter. Top with salmon, avocado slices, croutons and dressing. Serve
Notes
You can also make your own croutons by using Udi's Gluten Free Bread with olive oil and McCormick Garlic Salt toasted until lightly brown.

Applegate Bacon Gluten Free

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Avocado and Corn Salsa

 

Gluten Free Avocado and Corn Salsa
 
Prep time
Total time
 
Naturally Gluten Free Avocado and Corn Salsa
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 cup frozen corn
  • 1 ripe but firm avocado, peeled and diced
  • 1 jalapeno pepper, minced
  • ½ lime, juiced
  • 2 tablespoons olive oil
  • ¼ red onion, diced
  • 3 tablespoons cilantro, chopped
  • salt and pepper
Instructions
  1. Cook the corn according to package directions then drain and place in a large bowl. Add all the other ingredients and season with salt and pepper. Serve

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •  

Gluten Free Herb Mediterranean Chicken Salad

 

 

 

Gluten Free Herb Mediterranean Salad
 
Prep time
Cook time
Total time
 
Gluten Free Herb Mediterranean Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • CHICKEN:
  • 2 pounds chicken thighs or breast
  • ⅓ cup olive oil
  • salt and pepper
  • 3 gloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • DRESSING and SALAD:
  • ¼ cup olive oil
  • juice of 1 lemon
  • 2 to 3 tablespoons Heinz Red Wine Vinegar - gluten free
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon garlic , grated
  • 1 tablespoon fresh oregano, chopped
  • kosher salt
  • black pepper
  • 4 cups Romaine lettuce, sliced
  • 1 large cucumber , diced
  • 3 Roma tomatoes , diced
  • ½ small red onion , sliced
  • 1 avocado , sliced
  • ⅓ cup Mezzetta pitted Kalamata olives, chopped - gluten free
Instructions
  1. Place chicken in a large bowl. Drizzle olive oil over chicken, season with salt and pepper then the minced garlic and chopped thyme. Cover and marinate for 1 hour in the fridge.
  2. Whisk together the dressing ingredients in a small bowl and set aside.
  3. Preheat grill to medium high heat. Grill the chicken about 3 to 5 minutes per side until done then transfer to a cutting board and sliced into bite pieces.
  4. Arrange the vegetables on a large platter. Top with grilled chicken and drizzle the dressing. Serve

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •   
  •  
  •  
  •   
  •