Ready in 20 minutes
Serves 2 people
- 535 calories
- 24 g protein
- 16 g carbohydrates
- 27 g fat
- 4 cups power greens blend
- 8 oz chicken breast
- 4 radishes (sliced)
- 2 medium carrots (sliced)
- 1 avocado
- Extra virgin olive oil spray
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp salmon seasoning (dill, cayenne, garlic, etc)
- 4 tbsp Primal Kitchen lemon turmeric dressing
- Heat a medium pan to medium heat
- Take your chicken breast and place into plastic bag pounding it until thin
- Place the chicken on a cutting board and evenly season with half the salt, pepper, and salmon seasoning (dill, cayenne, garlic, onion, celery, and/or thyme)
- Spray the pan and place the chicken into it cooking for about 4 minutes and flipping to cook another 4 minutes
- While the chicken is cooking, cut the greens to place into 2 large bowls
- Clean your radishes and carrots and slice them very thinly
- Top the mixture with the radishes, carrots, and remainder of your seasonings
- Once the chicken is fully cooked, remove, and on a flat surface cut into thin strips to place on top of your salad
- Pour your dressing over the salad and mix until well-combined and enjoy!
This recipe has been one of my favorites to make. I’ve been experimenting with Primal Kitchen dressings/marinades lately, and I noticed the Lemon Turmeric one about a month ago. I haven’t tasted or used anything like it before… which intrigued me since I absolutely love testing new things.
So, I bought a bottle of it and decided that I would find a way to make it work. It was very fun! I smelled the vinaigrette and, trust me, it’s unlike most other dressings. It had this spicy, herbaceous, acidity to it that I knew would be exciting. So, with that, I knew that I had to have some other exciting ingredients to add along with it.
With the bright color of this dressing, I figured why not add even more? I decided to go with carrots and radishes, both with distinct colors that stand out in contrast to the salad greens. The slight bitterness coming from the radishes paired so well with the crunchy sweetness of the carrots. Dousing them in this vinaigrette and throwing it into a savory salad is just magnificent to taste. And, as always, the texture of the avocado just makes everything melt together perfectly.
Don’t let me be the only one who has fun making this salad. Try it out yourself. And please let me know what you think. Enjoy!