Gluten-free Chicken Noodle Salad

Gluten-free Chicken Noodle Salad

 

With a little organisation, it will take you less time to throw this salad together than it would to make a gluten-free sandwich. Trust me!

I usually keep cooked chicken breast on-hand in the refrigerator. It’s to keep me on the straight and narrow – if it’s there I’ll eat it for lunch (tossed through some brown rice with other salad ingredients) instead of just grazing on whatever else I happen to find, healthy or otherwise. To cook, I butterfly the chicken, lay it out flat under the grill and leave it for about 10 minutes, turn and grill on the other side for about 5 minutes.  Sometimes, I put chicken breast fillets in the slow cooker, covered in water, and let them gently steam all day. That night, there’s gloriously tender chicken breast for the family meal, plus plenty left over for everyone’s lunches. Either of these methods would work beautifully for this recipe, or you could just poach the chicken breast as I’ve outlined below. The important thing is, however, that you do it in advance so that you can quickly throw the salad together in the morning.