Sunflower & Blood Orange Chicken Salad

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!