112
Gluten Free Cilantro Lime Chicken Salad
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
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
- 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.
- 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.
- 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
