Gluten Free Tropical Chicken Salad Food

HEALTHY TROPICAL CHICKEN WALDORF SALAD

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.

GLUTEN-FREE TROPICAL CHICKEN SALAD

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.

GLUTEN FREE TROPICAL CHICKEN

Steps:

• Drizzle a touch of olive oil in the bottom of the slow cooker.
• Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.
• Add the broth, spices, and brown sugar or agave.
• Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.
• A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.
• Cover and heat through for 20 to 30 minutes.
• Serve- with all the broth- over hot cooked brown rice.