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Turmeric Chicken Salad
Turmeric is a bright, yellowish spice that comes from a root. It is used in traditional Indian and Asian dishes and has a few powerful health benefits too!
Turmeric is one of nature’s strongest anti-inflammatory plants, and it strengthens the immune system. It actually tastes really good! 
Makes 2 servings
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 Tbsp avocado oil, or olive oil
- 2 tsp ground turmeric
- 1 fresh garlic clove, minced
- sea salt and pepper, to your taste
- 1/4 cup chopped pecans
- 1 large head Romaine lettuce, chopped
- 1 small red onion, sliced
- 1 English cucumber, sliced
- 1 red bell pepper, diced
Homemade Vinaigrette Dressing:
- 2 garlic cloves, minced
- 4 Tbsps apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 1 Tbsp raw honey
Instructions:
In a medium bowl, add the chicken with the oil, turmeric, garlic, sea salt and pepper. Toss well to coat.
Preheat a skillet over medium-high heat.
Add the chicken and cook for about 4 minutes on each side or until the chicken is cooked through.
Set the chicken aside to cool a bit, then cut into small pieces.
In a small bowl, whisk to combine all the vinaigrette ingredients.
In a medium-size bowl, add all the salad ingredients, except the homemade vinaigrette.
When ready to serve, pour vinaigrette over the salad and toss well.
Enjoy!
❤Rachel
Ingredients
- 2 boneless, skinless chicken breasts
- 1 Tbsp avocado oil, or olive oil
- 2 tsps ground turmeric
- 1 fresh garlic clove, minced
- sea salt and pepper, to your taste
- 1/4 cup chopped pecans
- 1 large head Romaine lettuce, chopped
- 1 small red onion, sliced
- 1 English cucumber, sliced
- 1 red bell pepper, diced
Homemade vinaigrette dressing:
- 2 garlic cloves, minced
- 4 Tbsps apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 1 Tbsp raw honey
Instructions
- In a medium bowl, add the chicken with the oil, turmeric, garlic, sea salt and pepper. Toss well to coat.
- Preheat a skillet over medium-high heat.
- Add the chicken and cook for about 4 minutes on each side or until the chicken is cooked through.
- Set the chicken aside to cool a bit, then cut into small pieces.
- In a small bowl, whisk to combine all the vinaigrette ingredients.
- In a medium size bowl, add all the salad ingredients, except the homemade vinaigrette.
- When ready to serve, pour vinaigrette over the salad and toss well.
