Haley's Crunchy Chicken Salad
GLUTEN & GRAIN FREE
Who doesn't love a good salad? I love trying to find different variations to keep meals fresh and exciting. You can switch up the lettuce, swap the veggies, and mix up the protein. It's that simple. Here is an easy recipe to get you started. I like a clean homemade salad dressing with a burst of flavor and is sweet and savory. I use apple cider vinegar as my choice of vinegar because it has exceptional health benefits. It has way less sugar than balsamic vinegar, too!
Xo,
Haley
Prep time: 15 minutes.
Are you interested in making this recipe? Order Haley's Pantry Original Granola here.
INGREDIENTS
Salad:
- Kale
- Purple onion
- Watermelon radish
- Organic cherry tomatoes
- Whole organic chicken breast
- Sliced avocado
- Fresh dill or herb of choice
- Haley's Pantry Original Granola
Dressing:
- One-quarter cup of olive oil
- One-quarter cup of apple cider vinegar or red wine vinegar
- One tsp Maple syrup or Honey
- One small garlic clove minced
- One tsp Dijon mustard
- Squeeze of a lemon
- salt and pepper to taste
DIRECTIONS:
- Wash and dry the kale thoroughly.
- Thinly slice the purple onion and the watermelon radish.
- Wash and dry the cherry tomatoes.
- Slice the half avocado or cut into bite-sized chunks.
- Wash the dill and chop. Add all your veggies to a large salad bowl.
- Marinate the chicken breast with your favorite spice. If you can find chicken breasts with skin, coat them with the Borsari Everything Bagel Spice (found on Amazon). It gets crispy and is so yummy and a real crowd-pleaser. I love to mix the Borsari Coffee Rub with their Seasoning Salt, too - a recommendation from my friend - anything goes! Boneless skinless chicken breast works well, too.
- Grill the chicken breast until cooked and crispy on the outside.
- Slice the chicken into bite-sized pieces and arrange on top.
- Sprinkle with Haley's Pantry granola, and voila! Enjoy!
