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gluten-free salads - all I can eat is salad

Gluten-Free Taco Salad

Jennifer Marcks / Gluten Free MARCKS the Spot
Salads can be a great addition to your gluten-free meal plan. Build your own with whatever you have on hand and watch your energy soar.
Course Main Course, Salad, Side Dish

Ingredients
  

  • 1 lb. ground turkey or cooked shredded chicken
  • 1 jar Wegmans Green Chili Sauce (or 1 T chili powder and ¼- 1/2 cup of water)
  • Romaine lettuce
  • 1/4 red onion, chopped
  • 1 red, orange, yellow or green pepper, chopped
  • Organic cherry tomatoes, chopped
  • 1 medium cucumber, sliced
  • ½ can olives, sliced
  • Gluten-free shredded cheese (optional - we use Daiya GF/DF cheese)
  • Avocado, sliced
  • Fresh chopped parsley or cilantro (for top)
  • Shredded carrots or chopped broccoli
  • Your favorite gluten-free salsa (optional)

Instructions
 

  • Brown the ground turkey over medium heat until cooked through, and then add in the Green Chili Sauce. Otherwise, you can add in ¼ tablespoon of chili powder and ¼- 1/2 cup of water to the meat. Turn down to low heat and cook for about 5 minutes to absorb the flavors.
  • Clean and chop the lettuce and all of the veggies. You can easily mix up what you choose to use what you have on hand.
  • We like to make a-la-carte display and place each veggie in a bowl so each person can build their own salad.
  • Start with a base of lettuce on a plate or in a bowl. Add the meat over the top. Then add on any veggies you would like – build your own plate!
  • Top off with sliced avocado, fresh chopped parsley or cilantro, or your favorite gluten-free salsa.
Keyword dairyfree, gluten-free, salad