Winter-Special Chicken Salad

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
Versatile taste evolving from succulent pieces of chicken along with vegetable combinations to create a flavor so delicious, so distinct, and ever relished upon.
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Course Salad
Cuisine Indian
Calories 165 kcal

Ingredients
  

  • 2 cups blanched baby kale and baby spinach mix chopped
  • 1 cup parsley microgreens if available
  • 2 large carrots chopped
  • 6-8 roasted mushrooms chopped
  • 2 mini cucumbers chopped
  • 1 medium avocado chopped
  • 1/2 tablespoon cold-pressed coconut oil
  • 1 cup water
  • 2 cups organic chicken shredded
  • pumpkin seeds slivered almonds, and roasted peanuts, to garnish

Instructions
 

  • In a large pan, add coconut oil, chopped mushrooms, and chopped carrots.
  • Turn on the heat to high, add water and cook covered.
  • While the carrots and mushrooms are cooking, prepare the salad in a large mixing bowl by chopping and adding kale and spinach first, then micro-greens (parsley) followed by the cucumbers and avocado
  • Mix the salad.
  • After a few minutes of cooking, check on the mushrooms and carrots.
  • Once the water has evaporated, turn the heat down to medium-low and continue to cook covered.
  • Shred the chicken in a separate bowl.
  • Add the chicken to the salad.
  • When the mushrooms and carrots are done (about 15-20 minutes cooking time), let them sit for 5 minutes to cool. Keep it uncovered.
  • Once cooled, add the carrots and mushrooms to the salad and mix the final product thoroughly.
  • Garnish with pumpkin seeds, slivered almonds, and roasted peanuts.

Notes

  • This antioxidant and protein-rich salad brings along a high amount of Vitamin B and selenium.
  • We can try adding nuts, flaxseed, and sunflower seeds for an extra crunch and flavor.
  • Experiment with different vegetables as per seasonal availability.

Nutrition

Calories: 165kcalCarbohydrates: 5.2gProtein: 18.2gFat: 7.4g
Keyword traditional
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