Quick and Easy Razzle Dazzle Salad with Balsamic Poached Chicken Breast

eixom

New Member
Razzle Dazzle Salad
serves 2

Enjoy this salad as it is or topped with balsamic poached chicken breast. This makes a fiber-rich, satisfying meal to pack for lunch.

1 or 2 chicken breasts
1 ½ c chicken or vegetable broth
½ c balsamic vinegar

1 ½ C mixed greens
1 C romaine, shredded
¾ C parsley, minced
1 C raspberries
½ C almonds, slivered or whole
1/3 C soft goat cheese
lime wedges & drizzle of virgin olive oil

Arrange mixed greens and parsley onto two plates. Garnish with the fresh minced parsley, raspberries, almonds, and crumbled goat cheese. Serve with raspberry dressing and balsamic poached chicken breast (below).

raspberry dressing
½ C fresh raspberries
¼ C each; balsamic, olive oil, broth or juice
2 t tahini
2 t coconut aminos or tamari
dash of sea salt and black pepper

Blend until smooth and store in a glass jar, refrigerated, for up to one week.

Balsamic Poached Chicken Breast:

Bring the stock and vinegar to a boil in a medium sized saucepan. Add the chicken, and reduce it to a simmer. Simmer on low for 5-18 minutes, turning once about halfway through. Remove the chicken from the pan and check for doneness. Turn the heat back up to medium-high and simmer until the liquid reduces to about 1/3 - 1/4 cups.

Enjoy!
 

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