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
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.
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
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.