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Gluten Free Camping–Grilled Marinated Chicken with Greek Salad

by Karen on August 26th, 2013

some of the ingredients for our salad

This year on our annual girls camping trip I decided to wing it for my night of cooking.  No advance preparation at all except to throw in some olive oil and lemon juice and some fresh oregano. 

You see I had to hold a huge carrot cake and frosting in my cooler for a few days as a surprise and knew it would be tough to hold the cake, my drinks, and food for my breakfast and lunch for three days much less a whole dinner for 9 people.  So I went online and found that the grocery store in Tonasket in the Okanogen had everything we might need.

On cooking day we went to the store and bought some chicken, romaine, feta, artichoke hearts, and cucumber.  Doesn’t seem like much for a Greek salad huh?

It turns out that most everyone wanted to clear out their coolers so I received the following donations to dinner:  marinated olives, red peppers, cucumbers, heirloom tomatoes, cherry tomatoes, Walla Walla sweet onion, mint, and garlic.

Gluten Free Chicken Marinade

marinade, just needs a shake

I found some large clean ziplock bags added about 4 pounds of boneless, skinless, chicken breasts and this simple marinade:

3/4 cups olive oil
1/4 cup lemon juice
1/2 cup fresh torn oregano
1/2 cup fresh torn mint
2-3 garlic cloves sliced or minced

ready for the cooler while we float

Then we placed the chicken at the bottom of the cooler, topped it with ice, poured some champagne, grabbed a floatie and headed for the lake.  (for the safety conscious, we float in very shallow water)  The chicken marinated for at least 4 hours.

 The Recipe for our Camping Chicken Salad

After the float we did a little chopping

artichoke hearts
cucumber
marinated pit-free olives
red peppers
heirloom tomatoes
cherry tomatoes
mint
oregano

We tossed this with some dressing made from

olive oil
lemon juice
marinated olive juice
marinated artichoke heart juice
salt and pepper

….. and called it good.  The bowl was covered (actually we had two bowls full like this for 9 people) kept it cold in the cooler while the chicken was grilled.

Just before serving we prepped:

romaine lettuce

aded the feta and lettuce to the bowl above and served with the grilled chicken.

The chicken was grilled perfectly by our grill master and the dinner was a success!

 

We always do a mosaic at camp, here is the beginnings of one tabletop.

In order for this to work you have to camp with people who like to bring antipasti style ingredients!
Here is a link to other successful gluten free camp meals.
Gluten Free Chipotle Chicken Salad Recipe –easy to prep in advance and assemble at camp, good for a crowd when doubled or tripled

Gluten Free Omelets in a Bag Recipe
Gluten Free Pulled Pork and Refried Beans Recipes

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