Creamy Chicken and Black Rice Salad

Creamy Chicken + Black Rice Salad

makes 2 servings

Ingredients:

  • 1 large handful of microgreens or sprouts
  • 2 TB scallions, chopped
  • 2 cups purple cabbage, shredded
  • 1 watermelon radish, sliced
  • 1 cup carrot “noodles”
  • 1 cup prepared black rice
  • 2 cups shredded chicken (mixed with with 2 TB paleo mayo, 2 TB plain Greek yogurt, 1 tsp minced garlic, + a dash of lemon juice)
  • 2 TB hemp hearts

To Make:

  1. Simply  mix the chicken in a bowl with the ingredients. Add in the veggies + rice- mix together.

Curried Chicken Salad with Roasted Fall Vegetables

This salad is a taste of Fall with some added flava’ thanks to the tasty curry!

Curried Chicken Salad with Roasted Fall Vegetables

makes 4-6 servings

What You Need:

  • 5 carrots, halved lengthwise + then halved horizontally
  • 1 small yellow onion, quartered
  • 1 bag of Brussels sprouts, halved
  • 4 skinless, boneless chicken breasts
  • 1 small apple, diced
  • chicken stock or olive oil – chicken stock to cover the chicken if slow-cooking + olive oil to use if baking

For the Sauce:

  • 1/8 cup hemp hearts
  • 1 1/2 -2 TB curry powder
  • 2 dashes of sea salt
  • 2 dashes of red pepper flakes
  • 1/2 cup plain Greek yogurt
  • 1/2 paleo mayonnaise
  • 2 garlic cloves, minced

To Make:

  1. Preheat the oven to 350 degrees F
  2. Cut the veggies + place them in a baking dish or sheet. Brush with olive or avocado oil.
  3. Roast until lightly browned + tender- roughly 15-16 minutes.
  4. Meanwhile, bake the chicken with olive oil for 30-40 minutes depending on their thickness and size.
  5. Chop the chicken + place it in a bowl with the veggies and chopped apple.
  6. In a small bowl, mix together the sauce ingredients. Stir it all together + serve in lettuce cups or over greens.

BBQ Ranch Chicken Salad

I love a not-so-simple salad for lunch to keep me full until dinner + change up the standard chicken salad!

BBQ Ranch Chicken Salad

makes 1 serving

What You Need:

  • 1 cup hand-shredded rotisserie chicken (no skin)
  • 2 handfuls of greens
  • 1 cup broccoli florets, roasted or steamed (quick tip- put it in a glass tupperware with water + microwave for 5 minutes or until desired tenderness)
  • 1/4 cup carrot, chopped
  • 1/2 red bell pepper, thinly sliced
  • 1 watermelon radish, sliced
  • 1 TB scallions, chopped
  • 1 TB paleo ranch dressing
  • 1 1/2 TB low-sugar BBQ sauce

To Make:

  1. Just plate it all + top it with the dressing + BBQ sauce!