Amanda's Kitchen- Salad with Grilled Chicken
Updated: Mar 31
My name is Amanda, I am the Nurse Practitioner at the Center for Functional Medicine. I have created some healthy and delicious recipes to share with you each week!
This week I’m sharing another appetizing recipe that’s both simple and delicious! As the weather warms up, salad just sounds fantastic!
1 head Green Lettuce, cut/torn into bite-size
1 head Romaine Lettuce, cut/torn into bite-size
1 bunch broccoli, cut into small florets
1 orange bell pepper, sliced
1 bunch green onions, separate white ends and green ends
2 avocados, sliced (may use lemon or lime juice to keep from browning)
1 package/bunch of cherry tomatoes, halved
2 pounds chicken breast (cut into tenders would be easiest)
Primal Kitchen Balsamic Vinaigrette & Marinade
Primal Kitchen Green Goddess Dressing & Marinade
JilZ Snacks Sea Salt & Cracked Pepper
Waterloo Grapefruit flavored sparkling water
Place raw chicken breast tenders into a large bag or mixing bowl.
Pour in ½ bottle of Primal Kitchen Balsamic with chicken to coat.
Distribute evenly, seal the bag or cover the bowl and allow it to marinate in the refrigerator. I marinated for about 1 hour, but you could do this for several hours for additional flavor.
When you’re ready, sauté garlic and white ends of green onions in 1 Tbl of coconut oil until fragrant.
Add chicken. Cook chicken to reach 165 degrees, or until all pink is gone from the center. Cut into the desired size.
Top lettuce with prepared veggies, chicken, dressing, and a couple of Jilz crackers.
Share pictures of your meal with us on social media and I’ll be back next week with a Thai-inspired spaghetti squash with chicken that is out of this world!