Gluten-Free Traditional Guatemalan Fiambre
Celebrate Guatemalan heritage with this vibrant and hearty Gluten-Free Traditional Guatemalan Fiambre, a refreshing spin on the beloved dish traditionally served during Dia de Todos los Santos (All Saints’ Day). Bursting with colors, textures, and bold flavors, this gluten-free version combines tender shredded chicken, diced ham, and savory chorizo with an array of perfectly cooked vegetables like beets, carrots, cauliflower, and green beans. Tossed in a tangy gluten-free vinegar dressing, it’s elevated with pickled jalapeños, sliced green olives, fresh parsley, and a sprinkle of grated cheese for the perfect balance of zest and earthiness. Serve this stunning dish over crisp romaine lettuce for an unforgettable gluten-free celebration of culture and flavor. Easy to prepare and perfect for sharing, this recipe is a showstopper at any gathering!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 1 cup Cooked ham, diced (gluten-free)
- 1 cup Cooked chorizo, sliced (gluten-free)
- 3 large Beets, boiled, peeled, and sliced
- 3 medium Carrots, sliced and boiled
- 1 cup Green beans, trimmed and boiled
- 2 cups Cauliflower florets, boiled
- 1 cup Green peas, boiled
- 1 cup Pickled jalapeños, sliced
- 1.5 cups Green olives, pitted and sliced
- 4 large Hard-boiled eggs, sliced
- 0.5 cup Gluten-free white vinegar
- 0.25 cup Olive oil
- 0.5 cup Fresh parsley, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Gluten-free hard cheese, grated (such as Parmesan or Cotija)
- 8 leaves Romaine lettuce leaves (for serving)
Instructions
Prepare all vegetables by boiling them until tender: boil beets separately to avoid staining other vegetables. Once boiled, peel and slice the beets, and allow all vegetables to cool before assembling.
In a large mixing bowl, combine the cooked chicken, diced ham, and sliced chorizo.
Add the sliced beets, boiled carrots, green beans, cauliflower florets, and green peas to the mixing bowl.
Stir in the pickled jalapeños, green olives, and sliced hard-boiled eggs.
In a small bowl, whisk together the gluten-free white vinegar, olive oil, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients in the large bowl, and toss gently to coat evenly.
Sprinkle the chopped parsley and grated gluten-free hard cheese over the salad, and give it a light mix.
Line a platter or large serving dish with romaine lettuce leaves. Spoon the fiambre mixture on top of the lettuce.
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.8 g | 332% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 20839 mg | 906% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 57.2 g | ||
| Protein | 313.8 g | 628% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1766 mg | 136% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 6615 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
