Berry Chicken Salad
Ingredients
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)
Instructions
- Wash chicken breast, then remove as much fat as possible.
- Season both sides of the chicken breast, by rubbing the chicken breast with garlic powder, Goya chicken seasoning, black pepper and salt.
- Heat up, 3tbs. Of Coconut Oil, once the oil is hot, then placed seasoned chicken breast in the pan with the hot coconut oil.
- 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.
- 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.
- Wash Organic Spinach, Cucumber, Raspberry, Blueberries and Peppers.
- 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.
- Add all chopped vegetables, chicken breast, raspberries, blueberries and flaxseed into the bowl with the spinach and toss.
- Then sprinkle the walnuts on top and finish it off with Marie’s Raspberry Vinaigrette, enjoy!
sound very testy . looking forward to test it
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Great let me know, how you like it. 🙂
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I love chicken and fruit salads, they’re my fav. This looks like a great recipe! Thanks for sharing.
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This recipe looks amazing. I cannot wait to try it. Thanks so much for sharing!
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