There’s nothing better on a hot summer day than a crisp, refreshing salad. This tropical salad is healthy and delicious - something I love to make for my family to recharge them when the weather heats up outside. My favorite part is the dressing – it adds a zesty kick and is completely G-free!

Check out my G-free Spanish Chicken

Serves 4

Chicken
4 thin-sliced chicken cutlets (about 3Ž4 pound total)
1/2 cup fresh lemon juice (from about 4 small lemons)
2 tablespoons light olive oil or canola oil
1/2 teaspoon salt

Dressing
3 tablespoons light olive oil or canola oil
2 tablespoons regular or creamy-style honey
2 tablespoons fresh lemon juice
1/2 teaspoon gluten-free Madras curry powder

Salad
10 ounces mixed salad greens or mesclun mix
2 large ripe mangoes, peeled, pitted, and chopped or sliced
1/2 red onion, thinly sliced

1. Place the chicken cutlets in a zipper-lock bag and add the lemon juice and 1 tablespoon of the olive or canola oil. Let marinate in the refrigerator for 1 hour.

2. Remove the chicken from the marinade and dry it with a paper towel.  Sprinkle the chicken with the salt.

3. Heat a large skillet over high heat, and ad the remaining 1 tablespoon oil. Add the chicken and cook, turning once, until it has browned and is cooked through, 4-5 minutes. Transfer to a plate.

4. Make the dressing: In a small bowl, whisk the olive or canola oil, the honey, lemon juice, and curry powder together.

5. To assemble the salad, place the greens, mangoes, and onion in a large bowl or on a platter. Slice the chicken and arrange it on top of the greens. Drizzle with the dressing and serve immediately.

What's your favorite summer salad?

More G-free recipes:
G-free Buttermilk Chicken
G-free Picnic Sandwiches
G-free Cookies