Warm Winter Salad

Name: Warm Winter Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 cup cabbage, thinly sliced (mix of purple and white); 1 cup quinoa, cooked; 1 cup brown rice, cooked; 1/2 cup cilantro, chopped; 1/4 cup Italian parsley, chopped; 3 cups mixed salad greens; 1 cup baby kale leaf; 1/2 medium red onion, chopped; 2 tablespoons unsalted dry roasted peanuts, chopped; 1 chicken breast, 1/2 lb; 1 teaspoon turmeric powder; 1 small butternut squash, 2 inch piece, sliced thinly 1/4 inch; 4 teaspoons organic coconut oil (for cooking); 4 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon sesame oil; 1 tablespoon coconut aminos

Submitted by Jencathen

"Clean eating recipe. To make vegetarian substitute sliced firm tofu for the chicken."

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Ready In:: 25mins
Ingredients:: 17
Serves:: 4

ingredients

1 cup cabbage, thinly sliced (mix of purple and white)
1 cup quinoa, cooked
1 cup brown rice, cooked
¹⁄₂ cup cilantro, chopped
¹⁄₄ cup Italian parsley, chopped
3 cups mixed salad greens
1 cup baby kale leaf
¹⁄₂ medium red onion, chopped
2 tablespoons unsalted dry roasted peanuts, chopped
1 chicken breast, 1/2 lb
1 teaspoon turmeric powder
1 small butternut squash, 2 inch piece, sliced thinly 1/4 inch
4 teaspoons organic coconut oil (for cooking)
Dressing
4 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sesame oil
1 tablespoon coconut aminos

directions

Prepare quinoa and brown rice according to package directions and set aside to cool.
Slice chicken breast in half horizontally.
Heat half the coconut oil in a pan on medium heat and place the chicken in the pan. While cooking lightly dust the top side of chicken with the turmeric powder. Cook for approximately 3 to 4 minutes on one side, flip and lightly dust other side with turmeric powder and cook for another 3 to 4 minutes or until cooked through. Set aside to cool slightly then cut into 1/2 inch pieces.
Using the same pan, place the other half of the coconut oil in and add the squash. Cook on one side for approximately 2 to 3 minutes and turn over and cook for an additional 2 to 3 minutes on the other side. Make sure doesn't go too soft.
Place all ingredients EXCEPT for the dressing ingredients and peanuts into a bowl and mix through.
Combine all the dressing ingredients in a separate bowl and whisk until combined. Pour the dressing over the salad and sprinkle with chopped peanuts and serve.