Red, White & Blue Salad With Chicken
    Servings
    4
    Servings
    4
    Ingredients
    • 2tablespoons balsamic vinegar
    • 1teaspoon honey
    • 1/4 cup olive oil
    • salt to taste (optional)
    • 4(4-6 ounce) chicken breastsorganic, no skin
    • 1tablespoon fresh garlicminced
    • coconut oil spray (unrefined)for cooking the chicken on the grill (optional)
    • 6cups mixed greens
    • 1 persian cucumbersliced
    • 1/2 cup cashewschopped
    • 1/2cup organic blueberries
    • 1/2cup pomegranate seeds
    • 1/4cup jicamasliced
    • 1/2 bell pepperdiced
    Instructions
    1. Heat your oven to 375° or your grill in preparation for the chicken.
    2. 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.
    3. 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.
    4. Arrange greens on a large platter placing cucumber slices around the outer edge of the platter.
    5. 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.
    6. Sprinkle cooked, sliced chicken over top of salad.
    Recipe Notes

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    Print Recipe
    Red, White & Blue Salad With Chicken
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    Servings
    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
    Servings
    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
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add to Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Heat your oven to 375° or your grill in preparation for the chicken.
    2. 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.
    3. 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.
    4. Arrange greens on a large platter placing cucumber slices around the outer edge of the platter.
    5. 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.
    6. Sprinkle cooked, sliced chicken over top of salad.
    Recipe Notes

    Everyday Stress Relief
    Help handle those stressful days with calm and ease, while maintaining your focus and productivity. Get 21% OFF with coupon code TANA21 at checkout.

     

     

    How to Manage Your Relationship When Someone You Love Has ADD ... Listen now on The Brain Warrior's Way Podcast.