Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Chicken Sausage Panzanella. The last couple of lunch ideas that I’ve shared with you seem to have been for soup so I thought I would try and post something a bit different this time. Although I must admit to having a draft recipe for a beautiful veggie curry soup ready to go next week.
If can’t find chicken sausages then fresh chicken cut into chunks will also work perfectly well in this recipe. If you are preparing it in advance remember not to add in the dressing until you are ready to enjoy your salad.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Chicken Sausage Panzanella then you might like to try one of my other light bite recipes:
- Treat yourself with my Baked Mac & Cheese Bites (Gluten & Dairy Free)
- Go traditional with my Cream of Tomato Soup (Gluten & Dairy Free)
- Have a vegetarian soup Cheese and Tomato Salad (Gluten & Dairy Free)
- Have something different with Bacon & Mushroom Toast Topper (Gluten & Dairy Free)
More Recipes Please!
Like me, you may also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Chicken Sausage Panzanella (Gluten Free, Dairy Free)
Heat a shallow pan or grill pan over a high to medium heat. Spray lightly with cooking oil and add in the gluten free baguette slices. Cook a couple of minutes on each side and remove from the heat.
Add the chicken sausages to the pan and cook for 12 minutes, remove from the heat and cut into slices.
Whisk together the seasoning, olive oil, apple cider vinegar, lemon juice and minced garlic.
In a large bowl place the lettuce, tomatoes, red onion, cucumber.
Cut the baguette slices into chunks. Add into the bowl and pour over the dressing.
Divide between two bowls and serve topped with some fresh basil.