Green Leaf Salad with Tumeric Chicken

Marion Wilting

By
@MiaInGermany

Just another all-in-one salad for a healthy dinner.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
2
Prep:
30 Min
Cook:
15 Min
Method:
No-Cook or Other

Ingredients

2
chicken breast halves, skinless and boneless
1 tsp
tumeric
1/2 tsp
black pepper, ground
salt, to taste
coconut oil, for frying
1
avocado
1 medium
tomato
1 medium
apple
5 oz
green salad leaves (spinach, endive etc.)
1/4 c
walnut halves, chopped
1/8 c
cranberries, dried
1 tsp
dried herb mix for salad
1/2 Tbsp
liquid aminos
1 tsp
honey
1 tsp
dijon mustard
1 Tbsp
balsamic vinegar
3 Tbsp
olive oil, extra virgin
1 Tbsp
water

Step-By-Step

1Cut the chicken breast halves into slices and fry, season with tumeric, pepper and salt to taste. Set aside.

2Combine mixed herbs, honey, liquid aminos, dijon mustard, balsamic vinegar, oil and water to make the salad dressing.

3Dice avocado, tomato, apple and mix with salad greens, chopped walnuts and dried cranberries.

4Add cooked meat with any juices that might have gathered in the skillet.

5Add dressing, mix well and serve immediately.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Chicken
Regional Style: German