* Percent Daily Values are based on a 2000 calorie diet.
1/4 cupolive oil
salt to taste (optional)
4(4-6 ounce)chicken breastsorganic, no skin
coconut oil spray (unrefined)for cooking the chicken on the grill (optional)
1 persian cucumbersliced
1/2 bell pepperdiced
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.
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