Best Gluten Free Tropical Chicken Salad Recipes

GLUTEN-FREE TROPICAL CHICKEN SALAD

Gluten-Free Tropical Chicken Salad image

Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons gluten-free blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Steps:

Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 290, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 11 g, TransFat 0 g

HEALTHY TROPICAL CHICKEN WALDORF SALAD

Healthy Tropical Chicken Waldorf Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 12

Ingredients

1/3 cup 2-percent Greek yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/2 teaspoon freshly grated ginger
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 cup 1/4-inch chunks of pineapple
2 small cooked boneless skinless chicken breasts, cut into 1/2-inch cubes
1 small Granny Smith apple, cored and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, chopped
1/3 cup cashews, roughly chopped
4 leaves Bibb or iceberg lettuce

Steps:

Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour.
Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper.