• CFM Amarillo

Amanda's Kitchen- Salad with Grilled Chicken

Updated: Mar 31

Hello Again!

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

  • Coconut oil

  • Minced garlic

  • 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

  1. Place raw chicken breast tenders into a large bag or mixing bowl.

  2. Pour in ½ bottle of Primal Kitchen Balsamic with chicken to coat.

  3. 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.

  4. When you’re ready, sauté garlic and white ends of green onions in 1 Tbl of coconut oil until fragrant.

  5. Add chicken. Cook chicken to reach 165 degrees, or until all pink is gone from the center. Cut into the desired size.

  6. 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!

Center for Functional Medicine

4514 Cornell Ste. B

Amarillo, TX 79109

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