Winter-Special Chicken Salad
Winter-Special Chicken Salad
Versatile taste evolving from succulent pieces of chicken along with vegetable combinations to create a flavor so delicious, so distinct, and ever relished upon.
Ingredients
- 2 cups blanched baby kale and baby spinach mix chopped
- 1 cup parsley microgreens if available
- 2 large carrots chopped
- 6-8 roasted mushrooms chopped
- 2 mini cucumbers chopped
- 1 medium avocado chopped
- 1/2 tablespoon cold-pressed coconut oil
- 1 cup water
- 2 cups organic chicken shredded
- pumpkin seeds slivered almonds, and roasted peanuts, to garnish
Instructions
- In a large pan, add coconut oil, chopped mushrooms, and chopped carrots.
- Turn on the heat to high, add water and cook covered.
- While the carrots and mushrooms are cooking, prepare the salad in a large mixing bowl by chopping and adding kale and spinach first, then micro-greens (parsley) followed by the cucumbers and avocado
- Mix the salad.
- After a few minutes of cooking, check on the mushrooms and carrots.
- Once the water has evaporated, turn the heat down to medium-low and continue to cook covered.
- Shred the chicken in a separate bowl.
- Add the chicken to the salad.
- When the mushrooms and carrots are done (about 15-20 minutes cooking time), let them sit for 5 minutes to cool. Keep it uncovered.
- Once cooled, add the carrots and mushrooms to the salad and mix the final product thoroughly.
- Garnish with pumpkin seeds, slivered almonds, and roasted peanuts.
Notes
- This antioxidant and protein-rich salad brings along a high amount of Vitamin B and selenium.
- We can try adding nuts, flaxseed, and sunflower seeds for an extra crunch and flavor.
- Experiment with different vegetables as per seasonal availability.
Nutrition
Calories: 165kcalCarbohydrates: 5.2gProtein: 18.2gFat: 7.4g
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