Savory Chicken Salad

Healthy lunch bowl with grilled chicken, avocado and quinoa

TOTAL TIME

25 minutes

SERVES

1

MEAL TYPE

Lunch, Dinner, Gluten-Free, Paleo, Keto

DIET TYPE

Gluten-Free, Paleo,

INGREDIENTS:

5-8 oz. of Pasture Raised Organic Grilled Chicken Breast or Thighs

5 oz. of Organic Baby Kale

2 Tablespoons of Raw Organic Cheese or Miyoko’s Vegan Cheese

1/4 Cup of Pine Nuts or Walnuts

1 Organic Peeled Cucumber

PREPARATION:

Grill chicken on an outdoor barbeque or a searing grill on low heat for 8-10 minutes on each side or until desired.

Once chicken is cooked chop it into smaller pieces.

Chop 2 tablespoons of raw organic cheese or Miyoko’s vegan cheese into small cubes.

Peel and slice 1 organic cucumber.

Mix all ingredients together in a medium bowl and enjoy with the Garlic Lemon Vinaigrette Salad Dressing!

Garlic Lemon Vinaigrette

INGREDIENTS:

1-2 Cloves of Garlic

3 oz. of Organic Olive Oil

1 Organic Lemon

1 Tablespoon of Raw Unfiltered Honey

1-2 Tablespoons of Apple Cider Vinegar

PREPARATION:

Peel and chop 2 cloves of garlic.
Pour 4-6 oz. of organic olive oil into a measuring cup.
Skin 1⁄4 of a lemon with a paring knife. Then finely chop the lemon zest.
Juice the lemon. Add lemon juice and zest into the measuring cup.
Add in 1 tablespoon of raw unfiltered honey and 2 tablespoons of apple cider vinegar. Mix all together and enjoy!

WATCH THE FULL RECIPE BELOW!