Rainbow Salad
- 2 Small Heads of Romaine Lettuce
- 4 Medium Kale Leaves
- 1 Medium Bell Pepper (any color)
- 1/4 Red Onion (sliced)
- 1 Avocado
- 6 Radishes
- 2 Chicken Breast
- 1 Sweet Potato
- 1/2 Teaspoon Garlic Powder
- 1/2 Salt
- 1 Tablespoon Olive Oil
Annies Shiitake & Sesame Vinaigrette (https://www.annies.com/product/shiitake-sesame-vinaigrette/)
Chicken Marinade:
- 1/4 Cup Gluten Free Soy Sauce
- 1 Inch Chuck of Fresh Ginger (minced)
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- Preheat oven to 375 F
- Add all marinade ingredients to chicken in a bag or tupperware and let sit in the fridge for at 30 minutes.
- Peel and chop the sweet potato into small 1 inch cubes. Add olive oil, garlic powder and salt. Bake for 25 to 30 minutes.
- Wash and chop romaine and kale.
- Slice avocado, bell pepper, radish and red onion.
- Barbecue chicken over medium heat for 25 minutes flipping half way though. Make sure chicken is cooked thoroughly.
- In a large bowl add lettuce, avocado, bell pepper, radish, red onion, sweet potatoes and chicken.
- Top with Annies Shiitake & Sesame Vinaigrette and enjoy!
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Create With Kendra
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