Sunflower & Blood Orange Chicken Salad

January 15, 2019

Dreary days call for sunny salads! The colors of the rainbow carrots coupled with the beautiful blood orange slices is like a smile on a plate! Remember, salads don't have to be boring- they are an edible canvas with creatively delicious possibilities! 

 

Happy cooking! 

~Robin

 

 

 

Sunflower & Blood Orange Chicken Salad

Serves 2

 

Sunflower Ginger Chicken

4-6 organic chicken tenders- or 1 chicken breast, cut into 3 pieces 

1 Tablespoon coconut aminos

½ Tablespoon Bragg® aminos

½ teaspoon avocado oil

1 teaspoon sunflower butter (no sugar added)

½ teaspoon fresh ginger, grated

½ teaspoon fresh turmeric, grated

¼ teaspoon organic orange zest

1 garlic clove, pressed or grated

Black pepper

 

Directions:

  • Pre-heat oven to 350 degrees.

  • Place the chicken into a small (9x9) glass baking dish.

  • In a measuring cup, stir together the aminos, oil, sunflower butter, and seasonings.

  • Poke chicken with a fork and spread the ginger mixture on well.

  • Bake at 350 30-40 minutes.

 

Salad:

1 yellow beet*, ½ inch cubes

½ teaspoon avocado oil

Pinch ground turmeric

Pinch sea salt

Pinch black pepper

 

2 rainbow carrots, peeled into “ribbons”

7 sprigs organic cilantro

2 cups Romaine lettuce, shredded

¼ cup red onion, chopped

½ lime, squeezed

1 teaspoon coconut aminos

½ avocado, sliced

1 blood orange, peeled and sliced or sectioned


Directions:

  • Pre-heat the oven to 350 degrees, or use the already hot oven if you are baking the Sunflower Ginger Chicken.

  • In a small glass baking dish toss the cubed beets with the avocado oil and spices. Bake at 350 degrees until tender- about 20-28 minutes. 

  • While the chicken and beets are baking, assemble the salad with the carrots, cilantro, lettuce, and onion. 

  • Pour the lime juice on top and the coconut aminos, then toss the salad.

  • Dive the salad onto 2 plates or bowls. Evenly scatter the avocado and orange pieces onto the 2 salads.

  • Once the chicken and beets are finished cooking, let them cool (if desired) and add them to the salad! 

  • Enjoy! 

 

*Not a beet fan {yet}? You are welcome to use butternut squash! 

 

 

 

 

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