Great Recipe - Creamy Cilantro Lime Sauce from The Dairy Free Diva (SCD, GFCF, Nut-Free)

I saw this tasty recipe for Creamy Cilantro Lime Sauce on Stephanie of The Dairy Free Diva's site. It sounded so yummy I immediately began to think of ways to use it. Shrimp Salad? On Mexican food? Hmmm. I just happened to have some cooked chicken breast in the fridge and it was perfect for chicken salad. The lime and cilantro flavors go so well with chicken. I used all mayo, instead of part mayo/part sour cream, and added it to one half pound of cooked and finely diced chicken breast. I now have a new favorite chicken salad for lunches. Thanks Stephanie!

Salade Nicoise with a Twist (SCD, GFCF)

Here's yet another adaption from Dana Carpender's "Low Carb Recipes", called "Nicer Nicoise". I did not add true Nicoise olives (our secret), Kalamata's did just fine. You can use any type of olive here. I also did not add any anchovies to the vinaigrette, but they would be a nice touch.

This is my submission for this month's "Go Ahead Honey It's Gluten-Free". Sheryl of Breaking Bread is the hostess and the theme is Ooh La La Bastille Day

Salade Nicoise with a Twist

1 Head Cauliflower, diced small
1 Bag Frozen Green Beans, thawed (I used a 7 oz bag french cut)
1/3 cup Red Onion, diced
Handful Fresh Parsley, minced
Handful Olives, sliced
2 or 3 cans Tuna, drained
1 can Artichoke Hearts, quartered (check for SCD/GF ingredients)
Hard Boiled Eggs, as many as you like
Tomato Wedges, as many as you like

Vinaigrette (or use 1 cup of your favorite):

3/4 cup Olive Oil
1/4 cup Vinegar (any kind)
1 clove Garlic, minced (optional)
Salt and Pepper to taste
1/2 to 1 teaspoon mustard (powdered or prepared)

Steam cauliflower just until tender. Rinse under cold water.

In a large mixing bowl, combine cauliflower, green beans, onion, parsley, olives and tuna.

Prepare Vinaigrette by whisking all ingredients until combined. Toss with salad. Chill. To serve, garnish with tomato wedges, egg wedges and artichoke hearts.

BLT Chicken Salad (SCD, GFCF)

Happy July 4th!!
Bacon is just good with everything! These measurements are approximate, everyone likes theirs differently:

1 pd Chicken Breast, cooked and diced
1/3 cup Yellow or Green Onion, minced
6 slices Bacon, cooked and crumbled
1/2 cup Mayonnaise
Salt & Pepper to taste
Tomato Slices
Lettuce

Combine chicken, onion and bacon in a mixing bowl. Add mayo and seasoning and stir to combine. Line bowl or plates with a bed of lettuce. Scoop chicken salad onto lettuce. Garnish with tomatoes.

Basil Chicken Salad (SCD, GFCF)

I planted some basil and other herbs with my flowers this year. It's so nice to have fresh herbs on hand. You can make the basil oil the day before, it's even better. I let my crock pot cook the chicken for me while I'm at work. The next day I throw the bones and bits back into the crock pot to make broth.

1 cup Basil Leaves, rinsed
3/4 cup Extra-Virgin Olive Oil
2 cups Chicken, cooked and diced
1 10-oz container Grape or Cherry Tomatoes, sliced in half
1 small Red Onion, finely diced
2-3 TBSP Red Wine Vinegar
1 teas Dijon Mustard or Dry Mustard Powder
2 Cloves Garlic, minced
Salt and Pepper to taste

Blanch the basil in boiling water for about 5 seconds, then rinse with cold water. Squeeze out the water. Add to blender with oil and pulse to combine. You can chill it overnight for more flavor.

Add chicken, tomatoes and onion to a large mixing bowl. In a small bowl, add basil oil, vinegar, mustard and garlic. Whisk until combined. Toss with chicken. Salt and Pepper to taste.

Lemony Watercress and Cauliflower Salad (SCD, GFCF)

This lovely salad was inspired by a pasta salad recipe in "Greens Glorious Greens!" by Johnna Albi & Catherine Walthers. I substituted cauliflower for the pasta.

1 head Cauliflower
1 bunch Watercress
1 small Red Onion, diced
about 2/3 cup Kalamata Olives, chopped
Grated Rind of 2 small or 1 large Lemon
Juice from Lemon
4 TBSP. Extra Virgin Olive Oil
Salt and Pepper to taste.

Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Run under cold water to cool. Pick watercress leaves from the stems. Rinse leaves well and spin dry. Chop slightly.

Combine cauliflower, watercress, red onion and olives in a mixing bowl. In a small bowl, whisk lemon rind, lemon juice, olive oil and seasoning until combined. Toss with veggies. Chill to allow flavors to combine.

Taco Salad (SCD)

Taco Salad is an easy weeknight favorite in our home.

1 pd Ground Meat
2 TBSP Chili Powder

In a large skillet brown ground meat, add chili powder and cook 2 more minutes.
Serve with any of the following:

Shredded Lettuce
Diced Tomatoes
Diced Onions
Sliced Olives
Shredded Cheddar, Monterrey Jack or Pepper Jack
Diced Peppers
Diced Cucumbers
Diced Celery

Top With:
Guacamole
Yogurt Cream (yogurt made with half and half, tastes identical to sour cream)
Paul's Salsa from Eating SCD

Leek and Chicken Salad (SCD, GFCF)

There's lots of vegetables in the produce dept. that I notice but never purchase. I'm never sure what to do with them, or even know what some would even taste like. My goal is to incorporate more of these into our everyday fare. If you don't have any leeks, diced celery and a little minced onion would work nicely. I usually crock pot a small chicken and use the meat for a salad or casserole. This is a very simple salad and makes a good lunch for work.

2-3 cups Diced Chicken
2 Leeks, sliced into 1/4" rings, use tender green parts
3 small apples, diced
Salt and Pepper to taste

Dressing
1/2 to 1 cup Mayonnaise (for SCD use homemade)
1 teas Lemon Juice
1 TBSP Honey
1 to 2 TBSP Oil (I use Flaxseed Oil, to make my coat shiny)

Put sliced leek in a colander and rinse well. I like mine in smaller pieces so I dice them a little more. Put in a skillet with a little oil or broth and saute until tender, 5 to 8 minutes. Cool. Toss with chicken and apple. Season to taste. Whisk dressing ingredients together and toss in. Chill.

Chicken and Avacado Salad (SCD, GFCF)

We really like avacadoes, you may choose to not use as many.

1 or 1 1/2 pds. Chicken, cooked, bite size pieces
1 Red Onion, diced
1 Large or 2 Small Tomatoes, diced
1/2 Cup Celery, diced, (optional)
2 large or 4 Small Avacadoes, diced
1/2 Cup Fresh Cilantro, chopped

Dressing:

1/2 Cup Mayonaise
2 TBSP Olive, Vegetable or Flaxseed Oil
2 teas. Chili Powder (homemade blend for SCD'ers)
Salt and Pepper to taste

Put chicken, veggies and cilantro in a bowl and gently toss. Combine dressing ingredients in a small bowl. Toss with veggies. Chill and serve.

Marinated Artichoke and Cauliflower Salad (SCD, GFCF)

1 Head Cauliflower
1 14 oz Can Artichokes OR
1 (8 oz.) Bag Frozen Artichokes
1/2 Red Onion, chopped
1 TBSP Parsley, fresh and chopped (or 1 Teas. dried)

Dressing:
1/2 Cup Olive or Vegetable Oil
3 TBSP. Lemon Juice
1 Clove Garlic, minced
1/2 teas, Dried Basil
Salt and Pepper to taste

Cut cauliflower into bite size pieces and steam for about 8 minutes, just until tender. Prepare artichokes acording to package if using frozen. When both have cooled, combine in a mixing bowl with onions and parsley. Combine dressing in a small mixing bowl or large cup. Whisk until combined. Toss with vegetables and chill overnight.