This chicken salad was a huge hit during the detox and something that I will be making on a regular basis. Make a bunch and eat it throughout the week. It's perfect over organic baby spinach or mixed greens or in large whole organic lettuce leaves. Always try to buy organic meats, vegetables, herbs and dairy products to reduce the pesticides, chemicals, growth hormones and antibiotics you consume, which will make you and your family healthier & it's also much better for the environment!
Serves 2-4
2 cups boneless skinless (organic) chicken breasts
2 organic celery stalks, minced
1 organic carrot, shredded (save a lot of time and chopping if you can buy this already shredded)
1/2 cup organic red onion, minced
1/4 cup organic flat leaf parsley, roughly chopped
1 teaspoon dried thyme
2 tablespoons olive oil
sea salt
black pepper
cayenne pepper (optional but I love a little spice)
garlic powder (also optional but I love the flavor and added health benefits)
Vinaigrette
1 tablespoon coconut nectar (I had a little trouble finding this but was able to when I asked at Whole Foods, may also use agave here)
1/4 cup organic apple cider vinegar (I prefer Bragg's Raw Organic Apple Cider Vinegar)
1/2 cup organic extra virgin olive oil
a squeeze of lemon or splash of organic lemon juice
pinch of sea salt
Preheat oven to 350F. Coat each chicken breast in olive oil and season with dried thyme, sea salt, black pepper, cayenne pepper, and garlic powder. Place in roasting/baking pan and cook for 12-15 minutes. Remove from oven and let cool to room temperature. While chicken is cooking & cooling, prepare the vinaigrette by combing all the ingredients into a jar with a lid and shaking vigorously or placing in a bowl and whisking until well-combined. Set aside. Dice the chicken into small pieces and place in a large mixing bowl. Stir in parsley and minced vegetables, then pour enough vinaigrette to generously coat the ingredients. Adjust seasonings to taste. ENJOY!!!!
Serves 2-4
 |
| Raw Organic Coconut Nectar |
2 organic celery stalks, minced
1 organic carrot, shredded (save a lot of time and chopping if you can buy this already shredded)
1/2 cup organic red onion, minced
1/4 cup organic flat leaf parsley, roughly chopped
1 teaspoon dried thyme
2 tablespoons olive oil
sea salt
black pepper
cayenne pepper (optional but I love a little spice)
garlic powder (also optional but I love the flavor and added health benefits)
 |
| Raw Organic Apple Cider Vinegar |
1 tablespoon coconut nectar (I had a little trouble finding this but was able to when I asked at Whole Foods, may also use agave here)
1/4 cup organic apple cider vinegar (I prefer Bragg's Raw Organic Apple Cider Vinegar)
1/2 cup organic extra virgin olive oil
a squeeze of lemon or splash of organic lemon juice
pinch of sea salt
Preheat oven to 350F. Coat each chicken breast in olive oil and season with dried thyme, sea salt, black pepper, cayenne pepper, and garlic powder. Place in roasting/baking pan and cook for 12-15 minutes. Remove from oven and let cool to room temperature. While chicken is cooking & cooling, prepare the vinaigrette by combing all the ingredients into a jar with a lid and shaking vigorously or placing in a bowl and whisking until well-combined. Set aside. Dice the chicken into small pieces and place in a large mixing bowl. Stir in parsley and minced vegetables, then pour enough vinaigrette to generously coat the ingredients. Adjust seasonings to taste. ENJOY!!!!
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