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

  • 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.

Printable Recipe Card

About Green Leaf Salad with Tumeric Chicken

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