Rosemary Chicken Salad (Gluten & Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Rosemary Chicken Salad.
For those of you that have been following the website for a while you might remember I tried a different planning approach this year. I took my big notebook of ideas and planned for my three posts a week for the whole of 2020. The idea was to keep me focused on the recipes I was making and I could get ahead with prepping the website.
All sounds like a great idea but I hadn't planned in the impact of a global pandemic! I'm pleased that I managed to stick with three new recipes every week but unfortunately it impacted on some of planned baking. I originally found it difficult to get gluten free flour, sugar and icing sugar.
I've also started making a few new random recipes that wasn't on the planned list. I spent a few hours on Sunday trying to figure out what new photos I had, what I had left to prep for the rest of the year and what recipes I didn't get round to making. As I have a busy day job I like to make sure the website is super organised.
Other Light Bites Ideas
If you like this recipe for Gluten and Dairy Free Rosemary Chicken Salad then you might like to try one of my other light bites recipes:
- Treat yourself with my Gluten and Dairy Free Chutney Sausage Rolls
- Go traditional with my Gluten and Dairy Free Cream of Tomato Soup
- Have a vegetarian salad with my Gluten and Dairy Free Cheese and Tomato Salad
- Have some waffles with Gluten and Dairy Free Potato Waffles
More Recipes Please!
Like me, you 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
Enjoy!
Fx
- 4 slices smoked bacon slices (diced)
- 2 chicken breasts
- salt and pepper (for seasoning)
- 2 tsp rosemary
- 2 handfuls large handfuls of spinach
- 8 cherry tomatoes (halved)
- 1/2 small red onion (diced)
- 1 avocado (sliced)
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp chives
- 1 garlic clove (minced)
- salt and pepper (for seasoning)
- Fry the bacon in a shallow pan until crisp and set aside
- Season the chicken with salt, pepper and rosemary
- Cook for 6 minutes in the shallow pan on each side
- Cut into slices and set aside
Plate up the chicken, bacon , spinach, tomatoes, red onion and sliced avocado
- Whisk together the ingredients for the dressing
- Pour over the salad