Red, White & Blue Salad With Chicken

Nutrition Facts
Red, White & Blue Salad With Chicken
Serving Size
 
4 g
Amount per Serving
Calories
422
% Daily Value*
Fat
 
25.9
g
40
%
Saturated Fat
 
4.9
g
31
%
Cholesterol
 
75
mg
25
%
Sodium
 
114
mg
5
%
Carbohydrates
 
19.7
g
7
%
Fiber
 
3.2
g
13
%
Sugar
 
8.1
g
9
%
Protein
 
29.1
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 4

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • salt to taste (optional)
  • 4 (4-6 ounce) chicken breasts organic, no skin
  • 1 tablespoon fresh garlic minced
  • coconut oil spray (unrefined) for cooking the chicken on the grill (optional)
  • 6 cups mixed greens
  • 1 persian cucumber sliced
  • 1/2 cup cashews chopped
  • 1/2 cup organic blueberries
  • 1/2 cup pomegranate seeds
  • 1/4 cup jicama sliced
  • 1/2 bell pepper diced

Directions:

  • Heat your oven to 375° or your grill in preparation for the chicken.
  • In a small bowl, mix balsamic vinegar and honey. Slowly whisk in olive oil. Season with salt, and refrigerate until ready to serve on the side.
  • Rub the chicken with the minced garlic and either roast in the oven for 15-20 minutes, or use coconut oil spray and grill on each side about 6-8 minutes until cooked through. Chop or slice and set aside.
  • Arrange greens on a large platter placing cucumber slices around the outer edge of the platter.
  • Put the cashews in a line down the center of the salad. Do the same with the blueberries, placing a line next to the line of cashews. Place a line of pomegranate seeds on the other side of the cashews. Sprinkle the jicama and bell peppers around the outer edges, just inside the cucumber.
  • Sprinkle cooked, sliced chicken over top of salad.

Notes:

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