Yield: 4
Sunshine Glow Salad
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
For the Lemon & Herb Chicken:
- 1 lemon, juice
- 2 tbsp olive oil
- ½ tsp dried parsley
- ½ tsp dried basil
- ½ tsp dried oregano
- Salt and pepper, to taste
- 2 boneless skinless chicken breast
For the Poppy Seed Dressing:
- ¼ cup plain Greek yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp poppy seeds
For the Sunshine Glow Salad:
- 2 cups green kale, finely chopped
- 2 cups baby spinach, finely chopped
- 2 orange, peeled and sliced
- 1 avocado, sliced
- ½ cup pomegranate arils
- ¼ cup fresh mint
- ¼ cup fresh parsley
Instructions
- In a small bowl, whisk the olive oil, lemon juice, dried parsley, dried basil, dried oregano, salt, and pepper. Pour the marinade over the chicken, cover, and transfer it to the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Arrange the marinated chicken breast on the baking sheet and bake until the chicken reaches a safe internal temperature of 165°F on a meat thermometer, about 25 minutes.
- Remove the chicken from the oven and allow it to cool before slicing it into thin strips.
- In the meantime, in a small bowl, whisk together the yogurt, apple cider vinegar, honey, poppy seeds, salt, and pepper.
- In a serving dish, around the kale and baby spinach. Top it with the sliced chicken breast, orange slices, avocado, pomegranate, mint, and parsley. Dress the salad just before serving.
- Serve immediately or store in the refrigerator for up to 3 days.
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