Coming up with varying meal options can be a challenge when you have a very long list of food restrictions. I know this first hand because I live gluten free, dairy free, peanut free, tomato free, coffee free …. and the list goes but you get the picture! Needless to say you need to get creative so everything doesn’t taste the same.

Today’s food challenge … Grilled chicken on a bed of season cooked kale with avocado, strawberries, grilled red pepper and portobella mushroom’s topped with a tangy dressing.

The dressing:

Half a lemon (squeezed), 1/2 table spoon honey, 1/2 table spoon white wine vinegar, 2 table spoons extra virgin olive oil, dash of red pepper flakes, one clove of crushed garlic. (apply dressing to taste)

The salad:

Step one ~ Marinate the skinless boneless chicken breast for 2 hours. I used Gluten-free Teriyaki Sauce and half a lemon and two cloves of minced garlic.

Step two ~ prep the kale: Cut into 1″ -2″ strips, wash and spin dry.

Heat pan on low heat with olive oil and a minced cloves of garlic. Sautee for about 5-7 minutes until leaves are bright green.

Step three ~ Once the kale is cooked set it aside on a plate allowing it to cool. Heat up your BBQ and grill up the 2 chicken breasts until cooked.

Step four ~ Peel garlic cloves, slice red peppers and portobella mushrooms. 

Slice strawberries and avocado.

Step five ~ cook mushrooms and peppers until tender, season in the pan with fresh ground pepper and 1/ slice of lime.

Step six ~ Put it all together! I like the chicken displayed on the side and veggies and fruit on the top but it’s really up to you. The kale has been cooked in garlic and a bit of oil so the tangy dressing is a nice addition. I prefer it drizzled on top rather then tossed into the kale.

Step seven ~ Eat!

I hope you enjoy this as much as I did!