Spring Has Sprung Gluten-Free Grilled Chicken Salad

We’re finally beginning to bask in some warm rays in the Northern Hemisphere and  many are waxing poetic about  budding blossoms, rebirth and renewed hope.  Meanwhile at my house , with the first stretch of sunny days just behind us, my teenage sons seem to extol this fervent behest daily:

“I’m starved mom, what’s for dinner?”

With local produce filling the supermarkets or better yet –  the local markets, I try and build my menu around local foods that are fresh and available.  At this time of year I like to replace traditional starches like potatoes and rice with a fresh spring vegetable like asparagus, garden peas, spring onions and a variety of fresh lettuces.  Here’s a spring recipe that is a big hit at my house:

Gluten-Free Grilled Chicken Salad

1 lb. boneless chicken breast

Marinade:

• 1/2 cup virgin olive oil
• Juice of 1 fresh lemon
• 3 cloves garlic minced
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt

Salad Ingredients:

• 4-6 cups of your favorite lettuce (I combine a few lettuces including Romaine hearts, Arugula and Boston Lettuce)
• 1/2 cup strawberries sliced
• 1/2 cup Craisins
• 1/4 cherry tomatoes in quarters
• 2 stalks celery chopped thinly
• 1/2 cup pecans (or walnuts)

Dressing:

• 1/4 cup olive oil
• 1/4 cup sugar
• 1/4 cup lemon juice
• salt and pepper to taste

Directions:

Combine marinade ingredients in a large mixing bowl and add chicken.  Let chicken/marinade mixture refrigerate  for 3  hours.  Grill Chicken.  When chicken is done allow to cool slightly and slice into thin strips.

Prepare salad ingredients with lettuce as the base, using other saladingredients to ” decorate” the   salad.  Gently lay chicken strips across the salad.

Combine salad dressing ingredients with a whisk.  Gently drizzle the chicken and  salad with dressing and voila!

Thanks to Pixomar for the beautiful image.



2 Responsesto “Spring Has Sprung Gluten-Free Grilled Chicken Salad”

1. Carla Spacher says:

   April 15, 2010 at 10:19 am

   This sounds so yummy! I love the idea of using olive oil, making it non-dairy! Great idea! I make a similar one with vinegar because I am allergic to citrus.
2. Quinoa Salad with Feta Cheese and Black Olives | Jens Gluten Free Blog says:

   April 20, 2010 at 3:06 am

   [...] you read my last post you’ll know that with the abundance of  local produce now readily available,  I’m [...]
3. Brandon Scott says:

   June 10, 2010 at 11:38 am

   My favorite kind of Salad is none other Potato Salad. it really taste yummy.;.~