Salads...not all salads were created equal!
Featured Salad
CRANBERRY WALNUT CURRIED CHICKEN SALAD
Ingredients:
2 large chicken breasts cooked and diced
1/2 cup of walnuts (Crush some or half)
2 tbs. of chopped fresh cranberries
(You may use dried cranberries instead)
1/2 of a small onion finely chopped
1/3 cup of mayonnaise
1/3 cup of sour cream
(you may substitute one or both of the above ingredients for plain yogurt)
1/4 teaspoon of salt
1/4 teaspoon black pepper
1/4 teaspoon of curry powder (optional)
4 cups of mixed greens or chopped lettuce.
For salad dressing:
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
Equal parts EVO (Extra Virgin Olive Oil) and vinegar depending on the amount you want to make and if you double the recipe. 2 breasts of chicken yields enough salad for 4 people.
Mix the chicken, cranberries, walnuts and onion in a bowl, add the mayo or the yogurt and sour cream. Add the dry ingredients and mix well. Once the chicken salad is ready , make a bed with the greens and scoop a nice size scoop of salad with an ice cream scoop on top of the greens and drizzle the dressing on top of the salad mixed greens and chicken salad. Serve and enjoy.
*Gluten Free
+Tips: This salad is full of antioxidants and omega 3 fatty acids and it has fiber, protein and a massive amount of fueling nutrients. It is actually delicious!
You may skip the curry but if you like curry (which is really a mix of several spices) it gives it a nice boost of flavor.
Featured Summer Salad
Pineapple Cabbage Cilantro Slaw
1 small size whole shredded cabbage
1 can of diced pineapple or 1 whole fresh diced pineapple. 2 Tbs. Extra Virgin Olive Oil
2 tbs. pineapple juice
2 lemons juiced
1 finely chopped cilantro bunch
1/2 cup of Mayo
1/4 teaspoon of celery salt
1/2 tsp white sugar
Salt & Pepper to taste
Tip: Apple cider vinegar is also a nice alternative to the lemon.
Mix everything together in a large bowl and toss.
