We don't eat out that much, but we have gotten a little familiar with what restaurants have gluten-free selections. Salads are usually a good bet for not containing wheat. We went to the Green Mill recently and both had the Blackberry and Grilled Chicken Salad. It is one of their gluten-free items and we really enjoyed it. I decided to recreate it here at home. It's the perfect time of year to make this salad since blackberries are in season. I recently got some great deals on fresh berries at my store.
Blackberry Chicken Salad
Gluten-Free, Low-Carb, Not Low-FODMAP
1 lb. boneless, skinless chicken breasts
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
6 cups baby spinach
6 cups baby spring mix
1 cup blackberries
1/2 cup roasted cashews
1/4 cup crumbled Gorgonzola cheese
1 cup blackberries
1 tablespoon water
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 teaspoons coconut palm sugar or other sweetener
- For the chicken, in a medium bowl, combine the olive oil, lemon juice, salt, pepper, garlic powder and paprika to make a marinade. Place chicken breasts and marinade in a large resealable plastic bag. Refrigerate overnight or at least several hours. In a large skillet over medium-high heat, saute chicken until lightly brown on both sides and no longer pink in middle (discarding marinade). Cut chicken into strips.
- For the salad, toss together the spinach, spring mix, blackberries, cashews and Gorgonzola cheese.
- For the dressing, in a small saucepan over low heat, bring the blackberries and water to a simmer, mashing the berries to release their juices. Remove from heat and cool completely. Whisk in the red wine vinegar, olive oil, Dijon and sugar.
- Place salad on four dinner plates. Top with chicken strips. Pass the dressing at the table.