Best Gluten Free Tropical Chicken Salad Recipes

GLUTEN-FREE LAYERED CARIBBEAN CHICKEN SALAD

Gluten-Free Layered Caribbean Chicken Salad image

Zip up chicken salad with a three-ingredient dressing made from piña colada yogurt and jerk seasoning.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 (6-oz.) container Yoplait® Original yogurt piña colada
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

Steps:

In small bowl, mix dressing ingredients until well blended.
In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Provided by Michele Sbrana

Categories Salad Chicken Leafy Green Bake Quick & Easy Raspberry Mango Papaya Mint Walnut Bon Appétit California

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

Steps:

Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

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