Green Leaf Salad with Tumeric Chicken

1
Marion Wilting

By
@MiaInGermany

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

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

How to Make Green Leaf Salad with Tumeric Chicken

Step-by-Step

  1. Cut the chicken breast halves into slices and fry, season with tumeric, pepper and salt to taste. Set aside.
  2. Combine mixed herbs, honey, liquid aminos, dijon mustard, balsamic vinegar, oil and water to make the salad dressing.
  3. Dice avocado, tomato, apple and mix with salad greens, chopped walnuts and dried cranberries.
  4. Add cooked meat with any juices that might have gathered in the skillet.
  5. Add dressing, mix well and serve immediately.

Printable Recipe Card

About Green Leaf Salad with Tumeric Chicken

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




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