We had left over dressing from it, so we had another salad that was also delicious! The nice thing about this salad, was that I could slowly prepare it throughout the day whenever I had some extra time. So, in the morning I got the chicken and sweet potatoes cooking. Then later, after they were cooled, I chopped them up - along with the apple. Then I cooked the rice.
For the dressing:
garlic bulb - roasted
Minced shallot - 1 Tablespoons
fresh lemon juice (from 1 large lemon)
Pure maple syrup - 2 teaspoons
Dijon mustard - 2 Tablespoons
Olive oil - 1/2 cup
Combine the squeezed out cloves with shallot, lemon juice, maple syrup, and dijon mustard. While whisking/food processing slowly pour in olive oil. Season with salt and pepper.
Four the salad:
3 chicken breasts - cooked and cubed
craisins - 1/2 cup
apples - 2 chopped
pumpkin seeds - 1/2 cup toasted
wild rice - 1 cup uncooked - but you should then cook it
sweet potatoes - 2; cubed and roasted at 425 with coconut oil and cinnamon
Avocado
Spinach - 3 large handfuls
Combine all the ingredients in a bowl and toss with dressing!
1 comment:
Sounds delicious. I'll be trying this VERY soon!!
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