Managing Multiple Food Allergies, Intolerances and Picky Eaters
Between one child that is anaphylactic to multiple foods including peanut, pecan, shellfish and garlic. Having one child gluten intolerant. Plus, another dairy intolerant. Add to that several picky eaters in my family. Meal time can get a little hairy.
Greek Chicken Pasta Salad | Something Everyone Can Eat
This is one of our favorite meals for many reasons. It’s something everyone can eat. The only ingredient that needs to be avoided, is the feta cheese for my dairy intolerant daughter.
Serve Your Greek Chicken Pasta Salad Deconstructed AKA À La Carte
The way we serve it is unique, but part of what makes it such a success every time we have it. I have chosen to serve many of my meals this way. I serve them Ă la carte, or deconstructed.
Meaning I keep all the ingredients separate, and let everyone build their own salad. Each ingredient gets it’s own bowl, and each family member starts at one end and builds their pasta! They can add in the pasta, roasted chicken, cucumber, tomoto, feta cheese, balsamic glaze, EVOO, or even the red wine vinegar. As much or as little of each ingredient as they’d like.
Economical and Healthy
The pasta makes it more filling, which is great, especially considering the hike in food prices. The chicken is a topping for the pasta, as opposed to the main ingredient. Which the part of me that is a Certified Holistic Nutritionist, loves dually as they are filling up their bowls even more with yummy healthy vegetables and minimal meat.
Quick, Easy & Makes Great Leftovers
This can be made ahead of time and served cold, or throw it together in about :30 minutes, and enjoy it right away. It’s versatile, and also makes for great leftovers!
Food Allergy Support Group
Let me know how you like your Greek Chicken Pasta Salad, and be sure to join my Facebook group for more fun recipes and chatting about all things in the kitchen and day-to-day food allergy management.
Greek Chicken Pasta Salad
Ingredients
- 6-8 C Water, Boiling
- 1 12 oz box Barilla Gluten Free Penne Pasta or other brand
- 2 lb Chicken Tenderloins
- 1/2 T Paprika
- 1/4 tsp Salt
- 1/8 tsp Ground Black Pepper
- 1 English Cucumber, Sliced
- 1 lb Grape Tomatoes, Halved Lengthwise
- 6 oz Feta Cheese, Crumbles
- 1 6 oz Jar of Pitted Kalamata Greek Olives as desired, garnish upon serving
- Balsamic Glaze as desired, drizzle upon serving
- Red Wine Vinegar as desired, drizzle upon serving
- Extra Virgin Olive Oil as desired, drizzle upon serving
Instructions
-
Preheat oven to 375.
Bring about 6-8 cups of water to a boil. Add pasta, and cook to instructions on box, or until noodles are just softened or al dente. Gluten free noodles can turn to mush quickly. Drain, and set aside.
While noodles are boiling, oil a cookie sheet with EVOO and place chicken tenderloins on greased sheet. Season with paprika, salt and ground black pepper. Bake in 375 degree oven for about 14-17 minutes, or just until no longer pink in center. Remove from oven and cut into bite size pieces. Set aside.
While chicken and pasta is cooking, prep your cucumber and tomatoes. Slice the grape tomatoes in half lengthwise. Slice the cucumber in half lengthwise, and then slices.
Serve salad deconstructed with each topping in a separate container. I like to set out in this order: pasta, chicken, cucumber, tomatoes, Kalamata olives feta cheese, balsamic glaze, red wine vinegar, and extra virgin olive oil.
Recipe Notes
You can serve this with thinly sliced red onion, but my husband has an intolerance to onions so we omit them, although it would be a traditional ingredient in this type of salad.Â
Alternatively, you can mix ingredients in one large bowl and serve prepared. If you choose to do this, I would recommend leaving the balsamic glaze, red wine vinegar, and EVOO on the side to be added individually to servings. The red wine vinegar can break the noodles down if left on too long, so better added on just before serving.Â
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