Ingredients
recipe courtesy of Richelle Brooks (@therivercitysisters)
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
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 marinading cook in oven or on grill until 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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