Warm Chicken Salad
Salad
1 hour
4 servings
Overview
One of our favorite salads during and after our cleanses. Use any combination of sweet potato or beets for a delicious, sweet surprise to the ordinary chicken salad. Phase One-Repair
Ingredients
4 natural or organic chicken breasts
1 large sweet potato or yam (about 1 lb.), peeled and cut into 1-inch cubes
2 red or golden beets, peeled and cut into 1-inch cubes
3 tablespoon(s) coconut oil, divided
4 slices turkey bacon, nitrate free
1 ripe avocado, cut into 1-inch chunks
2 heads of lettuce, rinsed and chopped for a salad
2 tablespoon(s) salad dressing (see directions for a link to the recipe)
Steps
1. Preheat oven to 425 degrees. In a large glass or ceramic baking dish, add the chopped beets and/or sweet potato. Add 2 tablespoons of the coconut oil and toss the veggies. Bake for 45 minutes, stir about halfway through cooking. When finished cooking, let cool for 5 minutes.
2. Meanwhile in a large stainless-steel pan, cook the chicken breasts on medium-low in 1 tablespoon of the coconut oil. Cover and cook for 10, flip sides cover and cook 10 minutes more. Slice open thickest part to make sure it's not pink inside. Set aside and slice into strips.
3. In the same stainless-steel pan, add the turkey bacon and cook on low for 5 minutes, flip sides and cook for another 5 minutes, or until bacon is cooked. Remove and chop up into bits.
4. In a large salad bowl, add the lettuce, chicken, bacon, vegetables, and toss. Add the avocado and dressing. Serve and enjoy! We like the Creamy Avocado Cilantro Dressing or the Garlic and Honey Mustard Dressing.