This salad has a lot of crunch appeal and is loaded with plenty of beautiful color. Remember a variety of color in your food equals nutrients and antioxidants.
- 2 tbsp avocado oil
- 1 lemon, tested, juiced
- 1 tsp thyme, fresh
- 1/2 tsp dijon mustard
- 8 oz. chicken breast, boneless-skinless
- 1/2 tsp all-purpose seasoning (see website)
- 1 tsp avocado oil
- 3 c baby spinach
- 2 tbsp shredded carrot
- 1 celery stalk, thinly sliced
- 1 apple, halved and cut into 1/4 inch thick pieces
- 2 tbsp almonds, sliced
- 1/4 c raspberries
- 1/4 c blueberries
Combine oil, zest, juice, thyme and mustard in a large ziplock bag. Add chicken to ziplock turning bag occasionally. Set aside for at least 10 minutes.
Heat a medium skillet over medium-high heat. Coat pan with avocado oil. Remove chicken from marinade. Pat chicken dry. Sprinkle chicken with all-purpose seasoning. Add chicken to pan; cook 5-8 minutes on each side until golden brown. Place chicken on cutting board, let rest for 5 minutes. Cut across the grain into thin slices.
Combine spinach, carrots, celery, apple and berries in a large bowl. Add remaining marinade/dressing; toss to coat. Divide spinach mixture evenly among two plates; top evenly with chicken. Sprinkle with almonds.