Some gluten-free lunch recipes include chicken white bean salad and mango eggplant lentil salad. Both of these salad options are made in a similar way with similar ingredients and are quick and easy to prepare.
To prepare chicken white bean salad, gather the ingredients for the salad and vinaigrette. To make the vinaigrette, gather a medium clove of garlic, 1/4 teaspoon of salt, 5 tablespoons of virgin olive oil, 6 tablespoons of fresh orange juice and 1/4 cup of white-wine vinegar. Also, gather 1 tablespoon of Dijon mustard.
For the salad, gather a 15-ounce can of white beans, 2 1/2 cups of chicken breast, 2 cups of diced zucchini, 1 1/2 cups of diced celery and 1/4 cup of feta cheese. Also, gather 1/3 cup of sun-dried tomatoes, 1 cup of fresh basil to garnish, salt and pepper to taste, 2 cups of torn romaine lettuce and 2 cups of torn radicchio leaves.
Prepare the vinaigrette by mashing the garlic with 1/4 teaspoon of salt to make a coarse paste. Whisk in the other ingredients until well-blended, and season with more salt for flavor. To prepare the salad, combine all of the ingredients in a large bowl, and serve the salad with fresh basil leaves.