Berry Chicken Salad

Berry Chicken Salad


6oz. Cooked Chicken Breast

Organic Baby Spinach

Small Red Onion

½ Yellow, Red and Orange Bell Peppers

Walnut chopped

2 tbs. Of Garlic powder

1 pk. Of Goya seasoning

½ tsp. Of Black Pepper

½ tsp. Of Salt

3tbsp. Of Coconut Oil.

1 Cucumbers

½ Cup of Raspberry

½ Cup of Blueberries

3 tbsp. Of Flaxseed

Marie’s Raspberry Vinaigrette (Gluten Free and No Preservatives)


  1. Wash chicken breast, then remove as much fat as possible.
  2. Season both sides of the chicken breast, by rubbing the chicken breast with garlic powder, Goya chicken seasoning, black pepper and salt.
  3. Heat up, 3tbs. Of Coconut Oil, once the oil is hot, then placed seasoned chicken breast in the pan with the hot coconut oil.
  4. Cook chicken breast on both sides until the chicken breast turn white and when you slice into it, it’s no longer pink in the middle.
  5. Once meat is cooked, allow the chicken breast to cool (enough to handle), once cooled chop into small, square pieces (to be added to salad) set aside.
  6. Wash Organic Spinach, Cucumber, Raspberry, Blueberries and Peppers.
  7. Place washed organic spinach in a large bowl, chop cucumber into half slices, leaving the skin on, chop onion and peppers into half slices as well.
  8. Add all chopped vegetables, chicken breast, raspberries, blueberries and flaxseed into the bowl with the spinach and toss.
  9. Then sprinkle the walnuts on top and finish it off with Marie’s Raspberry Vinaigrette, enjoy!





4 thoughts on “Berry Chicken Salad”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s