Chicken and Strawberry Salad with Cilantro-Lime Dressing

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Recipe reprinted from Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating, by Melissa Diane Smith.

  • 2Servings



  • ¼ cup chopped pecans

  • 3 cups organic romaine lettuce or mixed baby greens

  • 5 cooked chicken strips or 2/3 cup cubed or chopped turkey breast

  • ½ cup sliced hulled fresh organic strawberries

  • ¼ cup shredded carrots

  • 4 jicama sticks or 4 hearts of palm, chopped (optional)


  • ½ cup packed fresh cilantro leaves

  • ¼ cup organic extra virgin olive oil

  • 1½ Tbs. fresh lime juice

  • 1½ Tbs. fresh orange juice

  • ¼ tsp. unrefined sea salt


  1. To make Salad: Toast pecans in 325°F oven 5 to 7 minutes. Divide lettuce between two plates.
  2. To make Dressing: purée all ingredients in blender.
  3. Top each Salad with chicken, strawberries, carrots, toasted pecans, and jicama sticks; and drizzle on Dressing.

Nutrition Information

  • Calories: 446
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 27 mg
  • Fat Content: 40 g
  • Fiber Content: 4 g
  • Protein Content: 13 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 555 mg
  • Sugar Content: 5 g
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