I’m no food blogger (as my photos below will assure you) but tonight I made a mango strawberry chicken salad to die for, and it is gluten free and dairy free! It was so good in fact that I thought it would make for a perfect first ever food post.
I’ve shared before that I’ve had to gogluten free due to my Hashmito’s diagnosis; the good news is my joints feel so much better and the brain fog is lifting. The bad news, I’m running out of things to eat. Coming up with gluten free meals day after day can get frustrating; and add to that the fact that I’m working on quitting dairy and sugar too and you have one unhappy girl. My natural path seems to think that giving up dairy and sugar for 3 months would help repair some other internal issues that are plaguing my kidneys, I am not happy about this. But that is a rant for another day; today let’s focus on this amazing creation.
I should start by saying that tonight’s dinner was brought to you by a total lack of planning and the realization that I had a mango and strawberries going bad on my table, along with the fact that I defrosted chicken yesterday and forgot to use it. Yes, my chaotic and reckless lifestyle results in another winning recipe! (Don’t believe me, check out my Instagram feed for more 15 minute wonders).
After a couple of minutes of hopeless Googling I landed on this recipe, and basically worked with whatever I had in my fridge making a few little alterations.
Mango Strawberry Chicken Salad (For 2)
- 4 cups of greens, chopped (I used romaine lettuce and celery leaves)
- 1/2 shallot
- 1 avocado
- 12 strawberries sliced (we really like strawberries)
- 1 mango (I used a yellow Mexican variety – my favourite)
- grilled chicken – use your discretion based on how hungry you are
- 2 tablespoons prepared balsamic vinagarette
- 1 tablespoon honey
- juice of 1/2 a lime
- salt to taste
Toss the salad greens together and scoop into two bowls. Cover with half of the toppings on each bowl. Mix all the ‘vinaigrette’ ingredients together and pour over-top. Enjoy!