To make the dressing, pour the apple cider vinegar over the chopped shallot and let it macerate for a few minutes. Meanwhile, pulse the walnuts in a food processor until finely ground. Add the shallot and vinegar, raspberries, and salt to the food processor and pulse to form a paste. With the processor running, add the olive oil in a steady stream. If you like a thinner dressing, add up to 1/4 cup water in the same manner.
To make the chicken, mix the olive oil, garlic powder, paprika, sea salt, turmeric, and a few grinds of pepper in a small bowl. Slice each piece of chicken in half horizontally to form two thinner cutlets. Place each cutlet between two pieces of parchment paper on a cutting board and pound out to an even thickness. Rub the
spice and oil mixture evenly onto both sides of the chicken cutlets.
Heat a grill or grill pan over medium high heat. Oil the grates or pan with a little coconut oil. When the pan is very hot, add the chicken in a single layer, using two pans or cooking in batches if necessary. Grill for 3-4 minutes per side, until cooked through. Transfer the chicken to a plate and cover loosely with foil while you put together the salad.
To assemble the salad, line a large platter or baking sheet with arugula. Arrange the strawberries in a strip, leave a little space for the chicken, and then arrange the bell pepper, avocado, blueberries, and cabbage in consecutive strips. Slice the chicken and add it between the strawberries and peppers. Serve the salad with the dressing.
|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 230.8mg||8 %|
|Potassium 434.1mg||11 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 14.4g|
|Protein 2.7g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 103
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