Deconstructed Chicken Salad
If you like chicken salad but don’t feel like making it, just make this delicious, dairy free, deconstructed chicken salad on top of salad!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
12
Serves: 1
Ingredients
- 1 cup1 cup1 cup Baby Spinach
- 1 cup1 cup1 cup Baby Kale
- 0.5 cup0.5 cup0.5 cup Cabbage
- 6 oz6 oz6 oz Chicken Breast
- 1 cup1 cup1 cup Red Grapes, Chopped
- 0.25 cup0.25 cup0.25 cup Organic Walnuts, Chopped
- 0.25 cup0.25 cup0.25 cup Coconut Milk
- 2 Tbsp2 Tbsp2 Tbsp Agave Nectar (Syrup)
- 1 Tbsp1 Tbsp1 Tbsp Himalayan Pink Salt Ghee
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 Tbsp1 Tbsp1 Tbsp Ground Fresh Black Peppercorns
For the dressing
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Throw all the salad toppings into the bowl.
- In a small bowl, add the ingredients for the dressing (season to taste because I guessed). Mix together.
- Pour over salad and enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Nightshade Free Salads Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 954 |
| Fat: | 45 g |
| Carbohydrates: | 85 g |
| Protein: | 48 g |
| Cholesterol: | 105 g |
| Sodium: | 387 mg |
| Fiber: | 10 g |
| Sugars: | 38 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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