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This is a beautiful, naturally gluten-free and dairy-free recipe, full of nutrition and unprocessed ingredients. Oh-and it tastes good too! My little girls thought that fruit in a chicken salad was fun, and even though they don’t love leafy green vegetables yet, they still realize that they like salads. So…given my last post about the importance of recognizing and testing for celiac disease and other gluten-related disorders, does this mean that you have to get tested for celiac before making this yummy salad? Do you need to get tested before trying gluten-free foods or a going on a gluten-free diet?

The answer is: Yes. If you are experimenting with gluten-free diet in order to achieve improved health, then yes, you should screen for celiac disease before trying the diet. The reality is that evaluation for celiac disease should have already been done and by requesting the tests from your physician or other health care provider you are simply advocating for yourself. Remember, due to the complexities of celiac disease, negative tests for celiac disease does not rule it out. But the tests should still be done in case the results come back positive.

The answer is also: No. No, you don’t need to get blood done before trying out gluten-free foods and dabbling with a gluten-free diet. Eating “healthier” generally means a lower gluten diet because, to most people, eating healthier means fewer processed foods, fewer breads, pasta, bagels, and snack foods and fewer sweets and baked goods. BUT if you notice that when you reduce these gluten-containing foods in your diet that your energy level increases, irritability, depression or anxiety lessens, bloating or reflux or other gut symptoms are less bothersome and/or that any other symptom related to celiac disease start to resolve, then we should have a conversation about what you have stumbled on.

Here’s to eating well and welcoming the summer. Enjoy this lovely summertime salad!

Strawberry & Beet Salad with Pears and Arugula


  • 4 red and/or yellow beets
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless organic or antibiotic free chicken thighs or breasts or 2 pounds extra-firm organic or non-GMO tofu
  • 1 sweet onion
  • 6 stalks organic celery
  • 2 organic pears
  • 15 organic strawberries
  • 1 orange
  • 1 tablespoon sherry vinegar
  • 1-3 tablespoons extra-virgin olive oil
  • Plenty of arugula


  1. Wash beets. Peel them with a vegetable peeler. Cut until quarters and place in a saucepan full of water. Bring water to a boil and then simmer until the beets are soft. About 20-30 minutes.
  2. While the beets are cooking, proceed with the rest of the meal preparation.
  3. Drizzle olive oil into a large saute pan over medium heat.
  4. Dice chicken or tofu and add to the saute pan. Toss with oil. Let chicken/tofu cook through, mixing occasionally.
  5. Meanwhile, finely dice the onion and place in a large mixing bowl.
  6. Dice the celery, pears and strawberries and add to the mixing bowl.
  7. Juice the orange into the mixing bowl. Add vinegar and oil. Add more or less oil depending on how much you like and need to coat the vegetables and fruit. Mix onion, celery, pears, strawberries, orange juice, vinegar and oil together.
  8. Once beets are cooked through, let them cool until you are able to handle them. Cut into smaller bite sized pieces.
  9. Add cooked chicken and beets to the mixing bowl. Mix everything thoroughly.
  10. Add arugula. I LOVE arugula and use a ton of it. You can mix arugula, spinach and romaine lettuce if you prefer. You can also serve the salad on top of a pile of greens rather than mixing it all together.

Nutrition Details

Gluten-free, dairy-free, vegan

Material on this blog is provided for informational purposes only. It is general information that may not apply to you as an individual, and is not a substitute for personalized nutrition or health advice or healthcare. Never disregard medical advice or delay seeking medical care because of something you have read or accessed through this website.

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