Tasty Tuesday: Beef O'Brady's Grilled Chicken Salad

Welcome back for another Gluten Free Tasty Tuesday!

I am blessed with a husband that enjoys salad as our main dish for dinners.  He, also, eats out at for lunch quite frequently during the week. This is one of his favorite salads that he can choose when eating at a restaurant.  

Their version: The Original Beef's Chicken Salad is seasoned grilled chicken and sauteed mushrooms on crisp lettuce with cheddar jack cheese, tomatoes, cucumbers, and red onions.

Our version: Chicken and Mushroom Salad
There are a couple of bonuses to this dinner.  First, this is a one pan meal, so clean up is quick and easy.  Second, this can be on the table in 20 minutes. That's right, 20 minutes!! 

  • Extra Virgin Olive Oil or Coconut Oil

  • 9 oz Perdue Ready to Eat Grilled Chicken Strips (frozen dept.)

  • 2- 8 oz pkg. Fresh Sliced White Mushrooms (produce dept.)

  • 2 pkg. Fresh Express Sweet Butter lettuce

  • 2 Plum tomatoes (produce dept.)

  • 4 oz Colby Jack Cheese (dairy dept.)

  • Homemade GF croutons (see recipe here)

Prep Time:
  • Heat large pan to medium high (closer to high).
  • Add approximately 2 Tbsp. oil into the pan and get hot.
  • Add rinsed mushrooms to the pan.
  • Once mushrooms are almost completely sauteed, add chicken to the pan.
  • Cook until mushrooms are finished sauteing and chicken is hot and tender. 
  • Place burner on low. 
  • Slice plum tomatoes thinly. 
  • On individual plates, place lettuce, tomatoes, cheese and croutons.
  • Spoon chicken and mushrooms on top of the individual salads.

Each person can add their favorite salad dressing and salt/pepper at the table. 

Family Results:
This is one of my family's favorite meal. We eat this about 3 times a month.   I usually keep the ingredients around for a fast dinner that I know everyone will like. 


Gluten Free Croutons

My family is a good sport about going Gluten Free.  However, one thing they miss is croutons in their salads.  We have discovered a GF way for us to have that crunchiness back.  It does take a little prep, but it is completely worth it for us to get croutons in our salads.   We can even take them into restaurants and add them to a side salad there. 

Gluten Free Croutons

  • 4 slices Aldi Live G Free white bread OR 8 slices of Udi's Gluten Free white bread
  • 2 sticks of butter
  • 2 tbsp. italian seasoning
  • dash of salt


  • Preheat oven to 325 degrees
  • Melt butter
  • Cut bread into 1 inch squares
  • Coat both sides of each bread square in the melted butter.
  • Arrange bread squares on baking sheet
  • Place baking sheet on the middle rack of the oven.
  • Bake for 15 minutes.
  • After 15 minutes, turn broiler on for 3 minutes or until they are browned to your liking. 
  • Let croutons cool out of the oven.
  • Place in an air tight container. Croutons will last approximately a week in the container. 

Tasty Tuesdays!

We have had quite a turn of events at our house lately. Short story: we have had to go gluten free  Because of this I am starting the Tasty Tuesdays that will feature a family friendly gluten free meal.  This week's bonus is it was finished in under 30 minutes!

**Disclaimer: I require our kids to have a polite bite of everything that is on their plate. I do not cook multiple meals each night.  This has really opened our kids' palates to new flavors that they actually like.**

This week: Salmon, Asparagus with Pancetta, Jasmine Rice, and Avocado
Salmon (3 fillets for 1 adult and 3 kids- hubs is not a salmon fan) :
I bought our salmon at Publix in the fresh fish case.  

  • Preheat oven to 350 degrees.
  • Rinse salmon fillets.
  • Place fillets in glass baking dish.  
  • Drizzle each fillet in EVOO.  Flipping to the opposite side to cover in EVOO.
  • Salt and pepper.
  • Place in oven for 20 minutes.
  • After 20 minutes, turn on broiler for 5 minutes to add a crisp to the fillet.

Asparagus with Pancetta (2 pounds of Asparagus for 2 adults and 3 kids; 4 oz of Pancetta):
These fresh, gorgeous stalks were on sale this week at Publix, which is how they ended up on our plates tonight.
  • Place pancetta in hot pan on medium-high heat.
  • Rinse asparagus.
  • Bend one stalk ever so slightly until it breaks. That will be the naturally cut line to use to trim the rest of the asparagus.
  • Once pancetta has crisped a bit, add asparagus to the pan. (I might have added a drizzle of EVOO to the pan to get a bit of extra flavor onto the asparagus.)
  • Cook until pancetta is crispy and asparagus is tender. (Approximately 10 minutes)

Jasmine Rice (3 bags for 2 adults and 3 kids):
This is super difficult....
  • Open a bag of Uncle Ben's 90 second Jasmine Rice and microwave for 90 seconds. X3

Fresh avocado 
  • Cut and plated

Family Results:
Hubs: Loved it all; was given a pass on the salmon

Me: LOVE the flavors and the ease of the meal

11 year old growing boy: Ate everything happily except avocado and asked for an apple for dessert

10 year old girl: Was excited to have flavorful GF food and loved every bite of everything

8 year old hesitant boy: Ate everything happily except avocado (might have added some ranch to help everything go down smoother, but it got down).

Final Verdict: WIN!