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.
Ingredients:
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
Instructions:
- 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.
- 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.
- Make the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper.
- 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.
- Drizzle with Dressing:
- Drizzle the balsamic vinaigrette dressing over the salad.
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