How this recipe came about:

I have an obsession with just throwing all types of colourful ingredients together and calling it a salad. On one cold December Sunday, I hosted a pot-luck with friends and wanted a fun fresh salad to brighten my guest’s moods…. and voila! This is what I came up with, my Colourful Chicken Salad, rich with loads of antioxidants, protein and healthy fats – now a huge party favorite!

 

Benefits of a few ingredients:

  • PomegranatePunicalagins are extremely powerful antioxidants found in the juice and peel of a pomegranate – 3X the antioxidant activity of red wine and green tea!
  • Brussels Sprout – High in Folate – a B vitamin that aids in the formation of the neural tube and can help prevent certain birth defects such as spina bifida and cleft palate during pregnancy
  • Tarragon – Used as a Digestive Tonic because it aids in the production of bile by the liver (essential to the digestive process). Not only can it improve natural digestion, but it has also been found to relieve common digestive problems like an upset stomach, irritable bowels and dyspepsia.
  • Coconut Smiles – Anti everything BAD! They are Antiviral, Antifungal, Antibacterial, and Antiparasitic!

 

THE INGREDIENTS:

*To get to the written recipe, scroll all the way down*

Colourful Chicken Kale Salad
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Click here
for my Smokin’ Roasted Chickpea recipe

 

THE RECIPE:

Colourful Chicken Kale Salad
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Colourful Chicken Kale Salad
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Ingredients
  1. 4 Medium Grilled or Stir-fried Chicken Breasts (1 per person)
  2. 1 Large Pomegranate - seeds removed
  3. 1 Cup of Brussels Sprouts
  4. 1 Head of Green Kale
  5. 1 Head of Purple Kale
  6. 1/2 Large Red Onion, sliced long
  7. 2 Green Onions, chopped
  8. 1/2 cup Coconut Smiles
  9. 1 cup of my Roasted Chickpeas (Click here for recipe)
  10. 1 Large Avocado, cubed
  11. 1 Tablespoon Olive Oil
  12. 1/2 Tablespoon Grass-fed Butter
  13. 1 Tablespoon Fresh Tarragon, roughly chopped
  14. Dash of Himalayan Salt
  15. Dash of Black Pepper
For Dressing
  1. 6 tablespoons freshly squeezed lemon juice
  2. 1 clove garlic, minced
  3. 3 tablespoons extra-virgin olive oil
  4. 1 tablespoon Honey
  5. 1 teaspoon dried thyme
  6. 1 teaspoon Dijon mustard
  7. 1/4 teaspoon Himalayan salt
  8. 1/4 teaspoon black pepper
  9. 1/2 teaspoon finely grated lemon zest
Instructions
  1. 1. Cook chicken, slice in long stripes and allow to cool.
  2. 2. Make my Roasted Chick Pea recipe (Click here for recipe).
  3. 3. Wash, dry, and cut kale in bite size portions. Place in salad bowl and massage with olive oil and salt.
  4. 4. Wash Brussels Sprouts and cut into halves, stir-fry on butter for 3-4 minutes and let cool.
  5. 5. Slice onion into long thin pieces, salt all over (this is to ensure the taste is not too sharp).
  6. 6. Place all ingredients in neat sections inside bowl, this allows all the colours to present beautifully.
Dressing Instructions
  1. 1. Place lemon, dijon, honey, lemon zest, garlic, pepper, and salt into your blender.
  2. 2. Slowly turn to high speed and blend for 30 seconds.
  3. 3. Slowly add oils in a thin stream until emulsified.
  4. 4. Reduce speed to medium and add thyme.
  5. 5. Blend for an additional 30 seconds.
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