Cobb Salad

Fresh romaine topped with grilled chicken, bacon, avocado, eggs, tomatoes, and blue cheese for a satisfying gluten-free meal.

**Not Gluten Free?? Top with your favorite croutons
**Not Dairy Free?? Add 1/4 cup blue cheese to each salad
**Paleo/Grain Free?? Depending on your view, add the bacon and tomatoes or leave them off  

Serves: 4

Ingredients:

3 boneless skinless chicken breasts
1/4 cup olive oil
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
6 slices bacon (Cinderella loves Applegate naturals Sunday bacon)
2 eggs
4 cups lettuce
2 tomatoes, chopped
1 avocado, pitted, peeled and diced
1/2 red onion chopped

Directions:

1. Preheat grill to 400 degrees F
2. Preheat oven to 400 degrees F
3. Slice each chicken breasts to make 2-3 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
4. Place chicken slices in a gallon sized Ziploc baggie with olive oil, salt, black pepper, basil and oregano and mix well, set aside
5. Place eggs in a saucepan and cover completely with cold water.
6. Bring water with eggs to a boil then cover, remove saucepan from heat and let eggs stand in hot water for about 10 minutes
7. Put slices of bacon on a cookie sheet and place in oven, bake for about 15 minutes or until crispy
8. Peel avocado and cut around the pit, dice into small pieces
9. Cut tomatoes and onion
10. Grill chicken on preheated grill about 4 minutes on each side
11. Remove your eggs from the hot water, peel and chop into pieces
12. Chop chicken into cubes
13. Divide lettuce among 4 plates, top evenly with chicken, bacon, eggs, tomatoes, avocado and onion

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Corn, Bean and Tomato Salad

This is a gluten free, grain free and dairy free salad.

Serves: 2

Ingredients:

1 cob of yellow sweet corn (or 1/2 cup cooked corn)
1 cup cherry tomatoes, sliced in half
1/8 cup red onion, diced
1/8 cup chopped cilantro
4 oz black pinto beans, drained and well rinsed
1 Tbs lime juice
2 Tbs olive oil
1/4 tsp sea salt
1/8 tsp black pepper

Directions:

1. Boil a large pot of water and place corn on the cob in water for 3-5 minutes
2. Remove and place in cold water to stop cooking
3. When the corn is cool, slice the corn kernels off the cob and break them up

4.  Place 1/2 cup of corn in a bowl
4. Add tomatoes, onions, cilantro and beans with the corn
5. Pour lime juice, oil, salt and pepper over corn mixture and mix well
6. Let salad sit about 10 minutes before eating

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Spinach Salad with Yogurt Dressing

Not Gluten Free?? Add croutons to your salad
Grain Free?? No change
Keto?? No change

Serves: 1

Salad Ingredients:

1 cup fresh baby spinach salad
1 cucumber sliced

Optional:

1/2 cup cherry tomatoes 

1 hard boiled egg 

1/2 cup raw sliced mushrooms

Yogurt Dressing Ingredients:

½ cup plain greek yogurt
1 clove garlic
Zest from one lemon
1 Tbs lemon juice
¼ tsp sea salt
1/8 tsp black pepper

Directions:

1. Place all ingredients for yogurt dressing in a food processor or blender and blend until smooth

2. Serve over spinach salad

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Quinoa Salad

Not Gluten Free?? No change
Not Dairy Free?? No change
Grain Free?? Substitute quinoa for cauliflower rice 
Keto?? Substitute quinoa for cauliflower rice

Serves: 2

Ingredients:

½ cucumber
1 tomato, seeded and chopped
½ small red onion, chopped
1 Tbs pine nuts
¼ cup dry quinoa
1/8 cup olive oil
1 Tbs lemon juice
1 tsp grated lemon zest
½ tsp parsley
1/2 tsp sea salt
1/4 tsp black pepper

Directions:

1. Preheat oven to 400 degrees F
2. Boil 3 cups water in a medium sauce pan
3. Add quinoa and cover the pot, reduce the heat to a medium/low flame
4. Simmer quinoa for about 15 minutes or until quinoa is tender
5. Spread pine nuts on a baking tray and toast them in the oven until lightly browned, about 3-4 minutes
6. Cool nuts in a bowl and set aside for now
7. Drain quinoa and rinse it under cool running water, drain again and add to the bowl with the pine nuts
8. Chop onion, tomatoes, cucumber and parsley and add to the bowl with the quinoa and nuts
9. Put olive oil, lemon zest and lemon juice on top of quinoa salad and mix
10. Add salt and pepper and mix well

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Tuna Salad Lettuce Wraps

**Not Gluten Free?? Serve on a sandwich or with ciabatta bread 

**Not Dairy Free?? No change

**Grain Free?? No change

**Paleo?? Use Cinderella's recipe for homemade mayonnaise

Ingredients:

2 7oz cans of white tuna, drained

1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup onion, chopped
(leave out or substitute any vegetable of choice)
1/2 cup mayonnaise
4-5 leaves iceberg lettuce (optional)

Directions:

1. Mix tuna, vegetables and mayonnaise well
2. Serve wrapped up in iceberg lettuce or eat plain

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Chicken Salad Lettuce Wraps

**Not Gluten Free?? Serve in a sandwich or with ciabatta bread
**Not Dairy Free?? No change
**Grain Free?? No change 
**Paleo?? Use Cinderella's recipe for homemade mayonnaise

Ingredients:

3 boneless skinless chicken breast halves, cooked and diced or shredded
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/4 cup onion, chopped
1/2 cup mayonnaise

4-5 leaves iceberg lettuce 

Directions:

1. Mix chicken, vegetables and mayonnaise well
2. Put 2-3 tablespoons of chicken salad in each lettuce spear

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Crabmeat Salad

**Not Gluten Free?? Serve with ciabatta bread slices
**Not Dairy Free?? No change
**Grain Free?? No change
**Paleo?? Use recipe for Homemade Mayonnaise instead of regular mayonnaise

Ingredients:

1 pound can of lump crab meat
2 scallions, sliced
2 Tbs chopped parsley
1 Tbs lemon juice
2 Tbs mayonnaise (or make your own using Cinderella's recipe for Homemade Mayonnaise)
1 tsp salt
½ tsp black pepper

optional:
endive spears
lettuce wraps
tortilla chips

Directions:

1. Drain crabmeat and place in small bowl
2. Mix crabmeat with scallions, parsley, lemon juice, mayonnaise, salt and pepper
3. Serve in endive spears, other lettuce wraps with chips or on a sandwich

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Chicken Caesar Salad

**Not Gluten Free?? Add your favorite croutons to your salad

**Not Dairy Free?? Add shredded Romano cheese to your salad

**Grain Free?? No change :-)

**Paleo?? Use 1 tsp dry mustard instead of the Dijon mustard to the dressing recipe

Serves: 2

Ingredients:

2 chicken breasts cut into 4-6 thin slices (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)

1/4 cup olive oil

2 Tbs lemon juice

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

1 tsp basil

1 head romaine lettuce

Caesar Dressing

1 egg yolk
1 Tbs Dijon Mustard
2 cloves garlic (or 1 tsp garlic powder)
4 whole anchovy filets (or 4 Tbs anchovy paste)
1 tsp black pepper
2 Tbs lemon juice
1/2 cup olive oil

Directions:

1. Mix chicken with oil, lemon juice, salt, pepper, garlic and basil (I like to put the chicken in a gallon size Ziploc baggie and shake the chicken with all of the other ingredients) set aside
2. Preheat grill on a medium/high flame
3. To make dressing put all ingredients except for olive oil in a blender and blend on low until all ingredients are smoothly incorporated (about 30 seconds)
2. Slowly add oil to blender while running on low
3. Blend for another 20-30 seconds
4. Cook chicken on grill for about 3-4 minutes on each side
5. While chicken is cooking chop romaine lettuce into bite sized pieces, rise with water and lay on paper towels to dry
6. When chicken is ready cut into cubes
7. Toss chicken with lettuce and Caesar dressing

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Pecan Chicken with Salad

**Not gluten free?? Use 1 cup regular flour and 2 cups ground pecans instead of all pecans.
**Not dairy free?? Add blue cheese crumbles to the salad
**This is a Grain Free/Paleo dish

Serves: 4

Ingredients:

3 boneless skinless chicken breasts cut into thin slices (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
3 cups pecans
cooking spray
2 tsp basil + 1/2 tsp basil
1 1/2 tsp sea salt +1/2 tsp sea salt
1/2 tsp black pepper + 1/8 tsp black pepper
1 egg (or 1/4 cup egg whites)
1/8 cup almond milk (or other non-dairy milk)
4 cups lettuce
1 cup dried cranberries (Cinderella loves Craisins Original Dried Cranberries)
1/2 cup olive oil
1/4 cup balsamic vinegar

Directions:

1. Preheat the oven to 400 degrees F.
2. Put the pecans in a food processor or blender and blend until crumbled (it will look like breadcrumbs).
3. In a large bowl or plastic bag mix the pecan crumbs with the 2 tsp basil, 1 1/2 tsp sea salt and 1/2 tsp black pepper, mix well.
4. Grease a a large cookie sheet with cooking oil spray.
5. In a bowl mix the egg and milk.
6. On a plate put some of the pecan crumb mixture.
7. Dip each side of the chicken slice in the egg wash and then the pecan crumbs.
8. Place chicken on the greased cookie sheet.
9. Repeats these steps until all the chicken is coated with the pecan crumbs and on the cookie sheet.
10. Bake the chicken for 10 minutes on 400 and then flip each chicken slice over and bake for another 15 minutes on 400.
11. While chicken is baking, mix together the olive oil, balsamic vinegar, 1/2 tsp basil, 1/2 tsp sea salt and 1/8 tsp black pepper together for dressing.
12. On each plate put lettuce, chicken and cranberries. Top with balsamic dressing.

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