DinnerGluten FreehealthLunch

Gluten Free – Grilled chicken breast on a bed of mixed greens

Gluten Free – Grilled chicken. There is nothing wrong with gluten free meals. Gluten-free meals avoid ingredients that contain gluten, a protein found in wheat, barley, rye, and their derivatives, that’s it. For some it’s a lifestyle, for some it’s a necessary health change, but nonetheless, the food is delicious.


For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Juice of 1 lemon

For the Salad:

  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Avocado, sliced
  • Red onion, thinly sliced

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper, to taste


  1. Marinate and Grill the Chicken:
    • In a bowl, mix olive oil, dried oregano, salt, black pepper, and lemon juice to create a marinade.
    • Place the chicken breasts in the marinade and let them marinate for at least 30 minutes.
    • Preheat the grill. Grill the chicken breasts for about 6-8 minutes per side or until fully cooked. Allow them to rest for a few minutes before slicing.
  2. Prepare the Salad Ingredients:
    • While the chicken is grilling, prepare the salad ingredients. Wash and chop the salad greens, halve the cherry tomatoes, slice the cucumber, avocado, and red onion.
  3. Make the Dressing:
    • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
  4. Assemble the Salad:
    • Arrange the mixed salad greens on a serving platter.
    • Top the greens with the sliced grilled chicken, cherry tomatoes, cucumber, avocado, and red onion.
  5. Drizzle with Dressing:
    • Drizzle the balsamic vinaigrette dressing over the salad.

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