274
Ā
Ā
Gluten Free Grilled Chicken Salad
Prep time
Cook time
Total time
Gluten Free Grilled Chicken Salad
Author: Jan Withington
Recipe type: Salad
Serves: 6
Ingredients
- DRESSING
- ¼ cup Private Selection Balsamic Vinegar of Modena - gluten free
- 2 teaspoons French's Dijon Mustard - gluten free
- ½ cup olive oil
- 2 teaspoons raw honey - naturally gluten free
- 2 green onions, thinly sliced
- salt and pepper
- SALAD
- 1 head romaine lettuce, sliced
- 2 cups baby arugula
- 2 ears corn, grilled
- 1 small red onion, sliced into thin rounds or disc
- 2 chicken breast, boneless and skinless, filleted
- 2 cloves minced garlic
- 1 tablespoon minced oregano
- 1 cup English cucumber, thinly sliced
- 1 ripe avocado, diced
- 1 cup cherry or grape tomatoes, halves
- olive oil
Instructions
- Heat grill to medium high heat.
- Drizzle chicken with olive oil, season with salt, pepper, minced garlic, and oregano.
- In a medium bowl whisk together the dressing ingredients and set aside.
- Grill the chicken about 3 to 4 minutes per side. Slice into bite pieces when it's cool enough to handle.
- Drizzle corn and red onions with olive oil then grill until slightly charred about 5 minutes. Strip the kernels from the corn cobs.
- Mix arugula and romaine lettuce on a platter. Drizzle some dressing. Top with grilled chicken, corn, avocado, tomatoes, cucumber, grilled onions and drizzle some dressing over the salad. Serve
