Ingredients
Courtesy of: Richelle Brooke
Ingredients
For Marinade & Salad Dressing:
- 1 cup Florida Orange Juice
- 1/2 cup Extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp Honey
- 3-4 Cloves of garlic (to taste)
- Salt + pepper (to taste)
For Salad:
- 3 chicken breasts, fat trimmed
- 3 cups kale, chopped
- 3 cups romaine lettuce, chopped
- 2 cups quinoa, cooked
- 1 cup sweet potato, diced and roasted
- 1 cup carrot, shredded
- 1/2 cup pistachios, roughly chopped
- 1/2 dill, roughly chopped
- 1/4 cup feta, crumbled (optional)
Instruction
Method:
- Combine all ingredients for marinade/ dressing in a small mixing bowl and whisk together thoroughly. Transfer 1/4 of mixture into a small container or mason jar for use as salad dressing.
- Pour other 3/4 of mixture into a Tupperware or Ziploc and add chicken. For best results, marinade for 4 hours.
- Once chicken is done marinating, cook in the oven or on the grill until the internal temperature reaches 165 degrees Fahrenheit.
- In a large mixing bowl, add in all other salad ingredients. Toss to combine and drizzle with dressing immediately before serving.
- Enjoy!
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