• 1 package Spanish rice, precooked
• 2 pounds grilled chicken tenders
• 1 can black beans, heated
• 1 head of green leafy lettuce
• 3-5 scallions, diced
• 1 tablespoon minced fresh ginger
• 1 small can green chilis
• 1/2 fresh pineapple, chopped
• 1 red pepper, diced
• 1/2 red onion, chopped
• 2 avocados, chopped
• 2 tomatoes, diced
• 3/4 cup frozen peas
• 1 handful of cilantro, chopped
• zest from 2 lemons
• Caribbean sauce

• 2 1/2 pounds broccoli, steamed slightly
• 2 teaspoons Dijon mustard
• 1/4 cup white balsamic vinegar
• 1/4 cup virgin olive oil
• 3/4 cup dry garbanzo beans (or 1 can of garbanzo beans)
• 1 cup grape tomatoes
• 1/2 cup Feta cheese
• 4 cups mixed greens

• 1 large beet, sliced coarsely
• 1/4 cup chopped walnuts
• 2 small bananas, sliced
• 1 tablespoon olive oil
• 2 tablespoons freshly squeezed juice from orange
• 2 tablespoons rice vinegar
• 1 tablespoon goat cheese, crumbled

Salad:

• 1/2 pound gluten-free pasta
• 1 cup grilled, roasted, or steamed asparagus cut into bite-sized pieces
• 1 (14-ounce) can artichoke hearts, not marinated, drained, coarsely chopped
• 1 bunch chopped arugula
• Zest of fresh lemon

Vinaigrette:

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• Juice of one lemon
• 6 tablespoons olive oil
• 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh tarragon