Monday, November 17, 2014

Organic Chicken Salad


1 Cup Organic Baby Spring Mix
1 Cup Organic Spinach
1 Organic Heart of Romaine
5-8 Organic Chicken Breast (Stage 3 from Whole Foods Market)
1-2 Organic Avocados 
2 Organic Tomatoes
Salt & Pepper, to taste
Organic Chili Powder
Organic Garlic Powder
Organic Onion Powder
Organic Raw Mil Cheddar Cheese
1/4 Cup Organic Butter, unsalted
2-6 Organic Carrots (shredded, optional)

Directions:

1. Wash your salad mix, spinach, lettuce, broccoli, carrots, and tomatoes. Shred {or} slice carrots, cut broccoli tomatoes and lettuce. Cut avocados (use this)
2. In a medium skillet, melt butter over medium high heat.
3. Cube chicken, and season with; garlic, chili, onion powder, salt and pepper.
4. Once chicken is done, about 6 minutes per side, toss everything in a big bowl, and shred cheese on top; mix together.
5. Mix together 1 1/2 tbsp lemon juice, 1 tbsp honey, 2 tbsp olive oil, 1 tbsp red wine vinegar and a pinch of salt (all organic). Toss in the salad and mix thoroughly.

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

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