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
- 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)
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