Grilled Salad with Steak and Cilantro Avocado Dressing

Change up that salad with a grilled salad. I did it all on the stove top with a very hot cast iron skillet but if you bbq you could always do it that way. The grilling adds a great dimension of flavor to even the lettuce. I did this version with steak but you could change it to fish, chicken or just veggie depending in you mood and likes.

Grilled Salad with Steak and Cilantro Avocado Dressing

Dressing Ingredients:

  • 1 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 2 garlic cloves
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon Kosher salt
  • 1 small avocado
  • 3/4 cup olive oil (or more if you want the dressing thinner)
  1. Place all the ingredients in the blender mix well and place in refrigerator until serving.

Grilled Salad Ingredients:

  • 2 poblanos
  • 2 cups roasted corn (I just defrosted frozen)
  • 1 bunch radishes – quartered
  • 2 romaine lettuce heads
  • 1 container cherry tomatoes
  • 2 limes – halved
  • 1 bunch scallions
  • 1 lb asparagus
  • 3 persion cucumbers – dices
  • 1/4 cup fresh cilantro – finely chopped
  • 1 ribeye steak
  • salt and pepper
  1. Preheat oven to 275 degrees.
  2. Roast the poblanos on the gas stove top. When well charred place in Ziploc bag to cool. Scrape clean, seed and dice into pieces
  3. Heat a cast iron skillet, when really hot grill the radishes, cherry tomatoes, limes, scallions, asparagus and lettuce. Set aside to cool.
  4. Salt and pepper the ribeye on both sides and cook in the heated skillets for about 3 to 5 minutes on each side and finish in the oven until steak reaches medium rare (about 5 to 7 minutes). Let rest on cutting board.
  5. While steak is resting cut all the veggies into a large salad bowl, including the corn, cucumbers and cilantro, add roasted lime juice.
  6. Cut rested steak into thin slices to top off the salad and add the cilantro dressing.

Panzanella Caprese Chicken Salad

If one type of salad is good why not combine a couple different ones to make one fantastic salad.

It is not easy to find gluten free bread to make good croutons but I have now figured out how to do it….yeah me.  Everyone loves a good Caprese salad but it is more an appetizer than a meal. So I decided to combine the two and add chicken with a basil dressing and it was a “wow”  Don’t freak out about baking your own bread, I have made this Focaccia Bread in several different flavors and it is always good and easy to do (and this olive focaccia makes a yummy sandwich bread).

This might seem like a lot of ingredients and process but it is really easy and totally worth it.

Kalamata Olive Focaccia Bread


  • 1 cup warm water (around 105 degress)
  • 1 tablespoon XYLA
  • 1 tablespoon active dry yeast (it is more than one package)
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped Kalamata olives
  • 1 egg
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees.
  2. Dissolve the sugar in the warm water, add the yeast, stir and let stand for about 5 minutes.
  3. While the yeast is doing it’s thing combine the flour, xanthan gum, salt and olives in a bowl.
  4. After the yeast has bloomed add 2 tablespoons and egg to it and mix well. Add the wet ingredients to the dry and combine well.
  5. Spray a 9 x 9 inch baking pan with non-stick spray, add the batter, cover with saran wrap and let sit for at least 20 minutes in a warm place to let batter rise.
  6. Remove saran wrap, bake for 25 minutes, let cool in pan.
  7. To make the croutons: slice the bread into croutons place on dry baking sheet in a 300 degree oven for 17 to 20 minutes.

Basil Dressing

  • 1 cup fresh basil
  • 1 cup olive oil
  • 1 garlic clove
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon white balsamic vinager
  • 2 teaspoon Mirin
  1. Combine all the ingredients in a food processor or blender and you have a very tasty dressing,

The Salad

Combine the following on a platter (you can use as much or as little of each depending on how large you are making the salad).

  • Cooked Chicken: this can be leftover chicken you have, roasted chicken thighs or breast.
  • fresh mozzarella balls or a mozzarella log cut up into pieces
  • pitted Kalamata olives, sliced in half
  • baby Heirloom tomatoes – halved
  • the croutons
  • avocado – sliced up
  1. Place all the ingredients on a platter and drizzle with the basil dressing.

Coleslaw (no mayo)

I like coleslaw but am not a huge mayo fan. This coleslaw is perfect for bbq’s, buffets, or really anytime. Really easy if you buy the cabbage already shredded in the bag. Perfect side for the Salt & Pepper Chip Baked Chicken.

Coleslaw (no mayo)

Ingredients (Salad):

  • 1/2 bag sugar snap peas – cut in 1/4 in pieces
  • 1 yellow pepper – diced
  • 1 bag (9oz) shredded greens (includes green and red cabbage and carrots)

Ingredients (Dressing):

  • zest of 2 lemons and juice of 1 lemon
  • zest and juice of 1 lime
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons Xyla
  • 1 teaspoon of wasabi paste
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh thyme
  • 1/4 cup olive oil
  • salt and pepper to taste
  1. Whisk the dressing ingredients together and combine with the slaw ingredients.

Turkey Burgers

Tired of the same old bland turkey burgers? Well, then you need to make my version.

Turkey Burgers


  • 1 lb ground turkey
  • 2 Chicken Sicilian Sausages with Tomatoes and Romano Cheese – casing removed
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1/8 teaspoon Cayenne Pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper


  1. Combine all the ingredients together, form your patties and cook.
  2. For the buns I used Udi’s Gluten Free Classic Hamburger Buns.
  3. Use my 1001 Thousand Island Dressing to dress the buns.
  4. And to make the burgers a grand slam add the following:
    • Applewood Smoked bacon
    • sautéed mushrooms
    • jack cheese
    • sliced tomatoes
    • sautéed shallot slices

turkey burger stuffed

this is a loaded double double…