Colorful Chicken Vegetable Salad

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chicken vegetable salad

Colorful Chicken Vegetable Salad

Chicken vegetable salad is a recipe from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health.  Check out my wife’s website and facebook page where she shares stories and pics about our life.  We know that you will LOVE this colorful chicken vegetable salad recipe.

Colorful Chicken Vegetable Salad

Prep

Total

Yield 1 Big Salad

Ingredients:

  • 1/2 cup spinach 
  • 1/2 cup arugula 
  • 4 oz of organic chicken, diced
  • 3 radishes, diced
  • 1 whole organic pickle
  • 1/2 avocado, diced
  • 1/2 roma tomato, diced 
  • 2 tablespoons pistachios   

Instructions:

Step #1:  Slice and dice ingredients as you desire. (I prefer to use precooked organic chicken for this recipe, but you can also slice an organic chicken breast.) 

Step #2:  Add ingredients into a large bowl and toss. 

Step #3:  Add your favorite salad dressing! My new all-time favorite is THIS one!!! 

Notes

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Main Dish - Lunch or Dinner

Nutrition Facts

Serving Size 1

Amount Per Serving

Calories 390

% Daily Value

Total Fat 24 g

37%

Total Carbohydrates 15 g

5%

Dietary Fiber 9 g

36%

Sugars 1 g

Protein 31 g

62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

USWELLNESSMEATSBANNER

Dr Jockers Comments

This colorful chicken vegetable salad is a great ketogenic, anti-inflammatory, fat burning lunch or dinner salad that is easy to make and full of great nutrients that support healthy brain function and optimal energy.  I will have something like this a few times per week for lunch.

This recipe is full of healthy protein and powerful anti-oxidant phytonutrients that destroy cancer stem cells and detoxify bad estrogen metabolites.  It is always wise to get these ingredients organic in order to avoid any toxic pesticides and herbicides.

My wife and I get a lot of pre-cooked and diced organic chicken from Whole Foods as it is a healthy, quick and easy protein source.  We buy them buy the case (12 at a time) and get a 10% discount and stock them in the fridge.  So when we are busy and need to make a very quick lunch or dinner meal, they are available.  Between the two of us, we probably go through 4-5 boxes each week.

I love bell peppers for the flavor and color.  Most people do very well with these, however, if you have challenges with nightshade vegetables than you would want to avoid these.  If you are following an autoimmune nutrition plan or a leaky gut plan, it may be wise to avoid bell peppers for a period of time before reintroducing it.

Cruciferious sprouts such as broccoli, kale and arugula are the most nutritious.  Look for the ones that are available to you at your local health food store or farmer’s market.  Top this with aromatic herbs like oregano, thyme and basil and it makes it smell AMAZING!  You will love it!

Let us know how you enjoyed this recipe in the comments box below!

 

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