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

 

1. Preheat oven to 375 F
2. Add all marinade ingredients to chicken in a bag or tupperware and let sit in the fridge for at 30 minutes.
3. Peel and chop the sweet potato into small 1 inch cubes. Add olive oil, garlic powder and salt. Bake for 25 to 30 minutes.
4. Wash and chop romaine and kale.
5. Slice avocado, bell pepper, radish and red onion.
6. Barbecue chicken over medium heat for 25 minutes flipping half way though. Make sure chicken is cooked thoroughly.
7. In a large bowl add lettuce, avocado, bell pepper, radish, red onion, sweet potatoes and chicken.
8. Top with Annies Shiitake & Sesame Vinaigrette and enjoy!

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