Gluten-Free Avocado Chicken Salad

Ingredients

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• 1 cup cooked rice, quinoa, or gluten-free noodles Shop
• 1 cup protein of choice (cooked chicken breast, cooked shrimp, firm tofu, or chickpeas)
• 2 cups fresh vegetables of choice (e.g., chopped bell peppers, cucumber, shredded carrots, spinach)
• 1 ripe avocado, diced
• 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing) Shop
• 1 tbsp fresh lemon juice or rice vinegar Shop
• 1 tsp sesame oil or olive oil Shop
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1. 1 Prepare the base: If using rice or quinoa, cook according to package directions until tender and fluffy, about 15-20 minutes. If using gluten-free noodles, cook them until al dente, usually 8-10 minutes, then drain and rinse with cold water to prevent sticking.
2. 2 Prepare the protein: If using chicken or shrimp, ensure they are cooked through and cooled, then chop or shred into bite-sized pieces. If using tofu, press and dice it, then pan-fry until golden brown, about 5-7 minutes per side. For chickpeas, drain and rinse them well. Ensure any seasonings or marinades used are gluten-free.
3. 3 Prepare the fresh vegetables: Wash and chop your chosen vegetables into uniform, bite-sized pieces. This might include dicing bell peppers and cucumber, shredding carrots, or roughly chopping spinach. Aim for a variety of colors and textures.
4. 4 Combine the salad ingredients: In a large mixing bowl, gently combine the cooked base (rice, quinoa, or GF noodles), prepared protein, chopped fresh vegetables, and the diced ripe avocado. Be careful not to mash the avocado too much at this stage.
5. 5 Dress and season: In a small bowl, whisk together the gluten-free sauce, fresh lemon juice or rice vinegar, sesame oil or olive oil, salt, and black pepper until well combined. Pour this dressing over the salad ingredients and gently toss everything together until evenly coated. Taste and adjust seasoning as needed. Serve immediately or chill for later.

Nutrition (per serving)

Tips & Notes

• Dice the avocado last and fold it in gently after everything else is mixed, so it stays in cubes instead of turning to mush.
• Toss the diced avocado with the lemon juice right away to slow browning, especially if you are packing the salad for lunch.
• Cool the rice or quinoa completely before mixing. Warm grains soften the avocado and wilt the vegetables.

Common questions