Spring Chicken Superfood Salad Recipe
Spring has sprung (well sort of in the UK…) so I’m saying goodbye to soups and hello to salads as it gets a little warmer. Spring is one of my favourite season, I love the blossoms, lighter evenings and tend to choose more salads then too. I made this yummy salad for lunch so thought I’d share the recipe! This salad is perfect for lunch or dinner. You can really taste all the different flavours which all blend together nicely and smell simply delicious…
Ingredients
½ bag organic Spinach
2 organic Carrots (grated)
1 organic Avocado
100g organic Cherry Vine Tomatoes
2 organic Beets
½ organic Cucumber
1 small organic Red Onion, sliced
320g Sainsbury’s mini Chicken Breast Fillets
Dunns River all purpose seasoning (optional)
Paprika
2 to 3 cloves of organic Garlic, chopped
Vinaigrette Salad Dressing
2 tablespoons organic extra virgin unfiltered Olive Oil
1 tablespoon organic Apple Cider Vinegar
Black Pepper and Salt, to taste
Method
Start by marinating the chicken breast mini fillets with all purpose seasoning (this can be quite salty so try not to use too much), paprika and garlic. Also i’d recommend marinating the chicken for at least 30 minutes.
Drizzle a little olive oil over the seasoned mini chicken breast fillets then cook on 190 degrees for 15 mins and turn halfway through cooking.
Add spinach to a large salad bowl.
Peel and grate carrots then add it to the salad bowl.
Chop onion, tomatoes, cucumber, beetroot and avocado and then add to salad bowl.
In a separate container, create the vinaigrette salad dressing by whisking the olive oil, apple cider vinegar. Season with salt and pepper to taste.
Pour the dressing and Good4u super salad seeds over salad.
Top with cooked mini chicken breast fillets.
Enjoy!
Serves 2.
Let me know of you try this recipe out and tag @naturallykrista in your recreations.
Thanks for stopping by!
Krista x
