Gluten-Free Nicoise Salad

Ingredients

• 1 cup cooked rice, quinoa, or certified GF pasta 1 cup cooked rice, quinoa, or certified GF pasta
• 1 cup protein of choice (e.g., grilled chicken breast strips, pan-seared shrimp, baked tofu cubes, or drained chickpeas) 1 cup protein of choice (e.g., grilled chicken breast strips, pan-seared shrimp, baked tofu cubes, or drained chickpeas)
• 2 cups fresh vegetables of choice (e.g., chopped cucumber, cherry tomatoes halved, blanched green beans, sliced bell peppers) 2 cups fresh vegetables of choice (e.g., chopped cucumber, cherry tomatoes halved, blanched green beans, sliced bell peppers)
• 2 tbsp gluten-free dressing (e.g., GF tamari-based vinaigrette, olive oil and herb dressing, or your favorite certified GF bottled dressing) 2 tbsp gluten-free dressing (e.g., GF tamari-based vinaigrette, olive oil and herb dressing, or your favorite certified GF bottled dressing)
• 1 tbsp fresh lemon juice or rice vinegar 1 tbsp fresh lemon juice or rice vinegar
• 1 tsp sesame oil or extra virgin olive oil 1 tsp sesame oil or extra virgin olive oil

Instructions

1. 1

   Prepare your base by cooking rice or certified gluten-free pasta according to package directions. This usually takes about 8-12 minutes, resulting in tender grains or al dente pasta. Drain well and set aside.

2. 2

   Cook or prepare your chosen protein. If using chicken or shrimp, pan-sear for about 5-7 minutes until cooked through and lightly browned. If using tofu, bake or pan-fry until golden and firm. For chickpeas, simply drain and rinse. Ensure any seasonings or marinades are certified gluten-free.

3. 3

   Wash and prepare your fresh vegetables. Chop, slice, or dice them into bite-sized pieces, aiming for about 2 cups total. If blanching green beans, boil them for 2-3 minutes until bright green and tender-crisp, then immediately plunge into ice water to stop the cooking.

4. 4

   Assemble your salad bowls or plates. Start with a generous portion of the cooked rice, quinoa, or GF pasta as the base. Arrange the prepared protein and fresh vegetables attractively over the base, creating distinct sections for visual appeal.

5. 5

   In a small bowl, whisk together the gluten-free dressing, fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this flavorful dressing evenly over the assembled salad. Taste and add a pinch of salt and pepper if desired, then serve immediately or chill for later.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.