Gluten-Free Grilled Peach and Chicken Salad

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 medium ripe peaches, pitted and sliced
• 2 cups mixed fresh greens (e.g., spinach, arugula, romaine)
• 1 cup chopped fresh vegetables of choice (e.g., cucumber, bell peppers, red onion)
• 2 tbsp gluten-free tamari or your favorite gluten-free dressing Shop
• 1 tbsp fresh lemon juice
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1 Prepare the base by cooking rice or gluten-free noodles according to package directions, aiming for about 10-15 minutes until tender. Once cooked, drain and set aside.
2. 2 Season the chicken pieces generously with salt and pepper, ensuring they are coated evenly. Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through.
3. 3 While the chicken cooks, lightly brush the peach slices with a little olive oil. Grill the peach slices on a grill pan or outdoor grill over medium-high heat for about 2-3 minutes per side, until they have beautiful grill marks and are slightly softened and caramelized.
4. 4 In a large bowl, combine the cooked rice or noodles, grilled chicken, mixed fresh greens, and chopped fresh vegetables. Gently toss to distribute the ingredients evenly.
5. 5 In a small bowl, whisk together the gluten-free tamari (or dressing), fresh lemon juice, and 1 teaspoon of olive oil to create the dressing. Drizzle this dressing over the salad ingredients and toss gently to coat everything. Serve immediately or refrigerate for later.

Nutrition (per serving)

Tips & Notes

• Use firm-ripe peaches. Very soft ones fall apart on the grill.
• Oil the grill pan and don't move the peach slices until they release with grill marks.
• Dress the salad just before serving so the greens don't wilt.

Common questions