Chicken and Strawberry Salad with Cilantro-Lime Dressing

Chicken and Strawberry Salad with Cilantro-Lime Dressing*

Serves 2

Salad

1/4 cup chopped pecans

3 cups organic romaine lettuce or mixed baby greens

5 cooked chicken strips or 2/3 cup cubed or chopped turkey breast

1/2 cup sliced hulled fresh organic strawberries

1/4 cup shredded carrots

4 jicama sticks or 4 hearts of palm, chopped (optional)

Dressing

1/2 cup packed fresh cilantro leaves

1/4 cup organic extra virgin olive oil

1 1/2 Tbs. fresh lime juice

1 1/2 Tbs. fresh orange juice

1/4 tsp. unrefined sea salt

To make Salad:

Toast pecans in 325°F oven 5 to 7 minutes. Divide lettuce between two plates.

To make Dressing:

Purée all ingredients in blender. Top each Salad with chicken, strawberries, carrots, toasted pecans, and jicama sticks; and drizzle on Dressing.

PER SERVING: 446 CAL; 13 G PROT; 40 G TOTAL FAT (5 G SAT FAT); 12 G CARB; 27 MG CHOL; 555 MG SOD; 4 G FIBER; 5 G SUGARS

*Recipe reprinted from Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating, by Melissa Diane Smith.

http://www.betternutrition.com/gluten-free-salads/food/goglutenfree/925

Better Nutrition Magazine/Home > Food > Go Gluten Free

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Super Salads

By Melissa Diane Smith

Melissa Diane Smith is the author of a number of nutrition books, including Going Against the Grain, and an internationally recognized nutritionist who specializes in therapeutic gluten-free diets. To learn about her online Going Against the Grain Group membership and packages or to sign up for her free newsletter, visit www.againstthegrainnutrition.com. For info about her books, consultations, or nutrition coaching programs, visit www.melissadianesmith.com.