Hearty Salad w/Root Vegetables and Roasted Chicken
Serves 2
- 4 cups chopped hearty greens, such as kale, radicchio, dandelion, romaine, cabbage, or any greens of your choice.
- 1 carrot, thinly sliced
- 1 beet, quartered and then thinly sliced (peeled if you like)
- 1 cup cauliflower florets, thinly sliced
- 4-6 salad turnips, thinly sliced
- 4-6 radishes of your choice, thinly sliced
- 1 roasted chicken breast, chilled, cut into 1-inch slices
Dressing:
- 2/3 cup olive oil
- 3 Tb nutritional yeast flakes (available at health food stores. Also excellent sprinkled on popcorn!)
- 1/4 cup tamari
- 1/3 cup apple cider vinegar
- 3 Tb water
- 2 cloves of garlic, crushed
- 1/2 tsp cayenne
To prepare the chicken ahead of time, lightly coat your chicken breast with a little bit of olive oil and season with salt, pepper, and a sprinkling of Tajin. Roast in a 350-degree oven for about 20 minutes until your chicken reaches an internal temperature of 165. Refrigerate until chilled; can be prepared a couple of days in advance if you like.
Whisk together all of the ingredients and toss half a cup of the dressing with your salad ingredients to coat evenly. The remaining salad dressing keeps well in the fridge for about a week.
