Heather of Celiac Family is our lovely host for the Gluten Free Menu Swap this week. She picked blueberries as the theme ingredient. Yum! I am so lucky because blueberries are on sale in my area (buy one, get one free), so I am loading up on them. I am using blueberries in coconut …
Chicken Mango Salad – serves 6
2 tablespoons olive oil
1 pound chicken breast tenderloins
1 clove garlic, minced
3 cups broccoli florets
6 to 8 cups torn romaine lettuce
2 cups fresh blueberries
1 mango, peeled, pitted and sliced
salt and pepper, to taste
Your favorite dressing- I like poppy seed dressing on this salad
Heat oil in a skillet over medium- high heat. Season chicken tenderloins with salt and pepper then add to skillet. Cook until cooked through and no longer pink in the center. Add garlic to pan when chicken is cooked. Stir chicken and garlic around for about 1 minute until all the chicken is coated and the garlic has cooked. Remove chicken from pan and set aside. Add broccoli to same skillet. Saute for 4 to 6 minutes until crisp-tender.
Divide romaine between 6 plates. Slice chicken and arrange on salad. Add broccoli, blueberries, and mango to salads, dividing the ingredients equally. Top with dressing (I use poppy seed dressing).
If your mango isn’t very ripe, you can saute it with the broccoli to brighten the flavor.
We also like to use mango in place of the papaya in this salad.
Papaya and Coconut Chicken Salad -serves 6
1 pound boneless skinless chicken breasts, cut into strips
1 1/2 cups flaked unsweetened coconut
1 medium papaya (about 14 oz.)
1/4 cup cider vinegar
1/4 cup olive oil
1 tablespoon honey
salt and pepper
pinch of crushed hot pepper flakes
8 cups mixed baby greens
1 cup blueberries
Heat oven to 450 degrees. Line a baking sheet with parchment paper and spray with a gluten free oil spray. Toss chicken strips with 1/2 teaspoon of salt then roll in coconut flakes. Press lightly to help coconut to stick to chicken. Lay chicken onto lined baking sheet. Spray chicken lightly with oil spray. Bake for 10 to 12 minutes until chicken is cooked through and coconut is golden.
While chicken is cooking, make the Papaya Dressing: Peel and seed papaya, setting rinsed seeds aside. Cut up papaya. Place 1/4 cup papaya into a blender with olive oil, cider vinegar, honey, 1/4 teaspoon salt, 1/8 teaspoon pepper and red pepper flakes. Blend until smooth. Toss 1/4 cup of the dressing with the baby greens and divide among 6 plates.
Top salad with chicken, the rest of the papaya, blueberries and a few of the rinsed papaya seeds. Serve with the extra dressing.
1 banana, peeled and frozen
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen cherries
1/2 cup fresh or frozen blueberries
½ cup ice cubes, if not using frozen fruit
1/4 cup orange juice
1/3 cup gluten free, non-dairy vanilla yogurt (soy, coconut or rice)
1/2 teaspoon honey
Place all ingredients in a blender. Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick. Pour in glasses.