Gluten Free Chicken Salad With Plum Sauce Recipes

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GLUTEN-FREE CHICKEN SALAD WITH PLUM SAUCE



Gluten-Free Chicken Salad with Plum Sauce image

Friends coming for a quick lunch? This low-fat Chinese recipe will be a big hit!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 42m

Yield 4

Number Of Ingredients 9

1/2 cup Chinese plum sauce
1/4 cup water
3 tablespoons rice vinegar or cider vinegar
1 teaspoon cornstarch
1/2 teaspoon ground mustard
3/4 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 large carrot, shredded (1 cup)
3 medium green onions, sliced (3 tablespoons)
1 bag (10 ounces) salad mix (8 cups)

Steps:

  • Mix plum sauce, water, vinegar, cornstarch and mustard.
  • Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
  • Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

GLUTEN-FREE CHICKEN PASTA SALAD



Gluten-Free Chicken Pasta Salad image

This recipe is perfect if you have IBS and have to be careful with what food goes into your body. Every ingredient in the recipe falls under the Low FODMAP foods. I have to eat gluten free, so I made my own version of pasta salad. I start with a whole box or bag, 12 or 14 ounces, of gluten-free pasta. This recipe can also be cut in half if you would like. Enjoy!

Provided by linangle57

Categories     Salad     Pasta Salad     Tomato Pasta Salad Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

1 (12 ounce) package gluten-free elbow pasta
1 cup mayonnaise (such as Best Foods®)
2 tablespoons chipotle ranch dressing (such as Wish-Bone®)
2 (10 ounce) cans chicken breast, drained
½ cup chopped green onions
1 (4 ounce) can sliced mushrooms, drained
1 (3.8 ounce) can sliced black olives, drained
1 tablespoon celery seed
1 tablespoon dill
1 teaspoon onion powder
1 teaspoon ground thyme
1 pint grape tomatoes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add elbow pasta to the boiling water and cook, stirring for the first 2 minutes and occasionally thereafter, until tender yet firm to the bite, about 8 minutes total or according to package directions. Drain and rinse with cold water to stop cooking. Transfer to a large bowl.
  • Spread 1/4 cup mayonnaise on top of the cooked pasta and add chipotle ranch dressing. Mix throughout to keep pasta from sticking. Add chicken breast meat, green onions, mushrooms, olives, celery seed, dill, onion powder, and thyme. Gently stir together with the pasta. Add remaining mayonnaise to desired consistency. Add grape tomatoes and mix gently, being careful not to break any. Refrigerate until chilled, about 30 minutes.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 39.1 g, Cholesterol 54.9 mg, Fat 32 g, Fiber 2.4 g, Protein 19.7 g, SaturatedFat 5.3 g, Sodium 728.7 mg, Sugar 1 g

GLUTEN-FREE LAYERED CARIBBEAN CHICKEN SALAD



Gluten-Free Layered Caribbean Chicken Salad image

Zip up chicken salad with a three-ingredient dressing made from piña colada yogurt and jerk seasoning.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 (6-oz.) container Yoplait® Original yogurt piña colada
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

Steps:

  • In small bowl, mix dressing ingredients until well blended.
  • In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

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