Gluten-Free Traditional Guatemalan Fiambre

Experience the colorful and flavor-packed essence of Guatemala with this Gluten-Free Traditional Guatemalan Fiambre. This vibrant dish brings together a medley of shredded chicken, gluten-free ham, and chorizo, paired with an array of tender vegetables like beets, carrots, and cauliflower. Enhanced with tangy pickled jalapeños, zesty olives, and a light homemade vinegar and olive oil dressing, this naturally gluten-free recipe is a feast for both the palate and the eyes. Topped with fresh parsley, grated hard cheese, and served atop crisp romaine lettuce, this celebratory cold salad is perfect for sharing at festive gatherings or as a stunning centerpiece on your table. With its rich cultural roots and fresh, nutrient-packed ingredients, this fiambre is a delicious tribute to Guatemalan tradition while accommodating gluten-sensitive diets.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the cooked chicken, diced ham, and sliced chorizo.

Step 3

Add the sliced beets, boiled carrots, green beans, cauliflower florets, and green peas to the mixing bowl.

Step 4

Stir in the pickled jalapeños, green olives, and sliced hard-boiled eggs.

Step 5

In a small bowl, whisk together the gluten-free white vinegar, olive oil, salt, and black pepper to make the dressing.

Step 6

Pour the dressing over the salad ingredients in the large bowl, and toss gently to coat evenly.

Step 7

Sprinkle the chopped parsley and grated gluten-free hard cheese over the salad, and give it a light mix.

Step 8

Line a platter or large serving dish with romaine lettuce leaves. Spoon the fiambre mixture on top of the lettuce.

Nutrition Facts

Serving size	(3232.5g)

Amount per serving	% Daily Value*
Calories	4187.0

Total Fat 258.8g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1461.4mg	0%
Sodium 20838.7mg	0%
Total Carbohydrate 152.1g	0%
Dietary Fiber 67.4g	0%
Total Sugars 57.2g
Protein 313.8g	0%

Vitamin D 193.6IU	0%
Calcium 1765.5mg	0%
Iron 36.7mg	0%
Potassium 6614.9mg	0%

*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.

Source of Calories

Fat: 55.6%

Protein: 29.9%

Carbs: 14.5%