The following recipe is adapted from IVF Meal Plan (Cherevaty 2019).5
Colourful vegetables offer a range of protective antioxidants. You can be flexible with the veggies based on what’s fresh and in season, and swap out the chicken for cooked fish, grilled tofu, or sliced boiled eggs for an easy weekday meal.
Dressing Ingredients
- 1 c avocado oil mayonnaise
- ¼ c freshly squeezed lemon juice
- 3 anchovies OR 2 Tbsp capers
- 1¼ Tbsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- ½ tsp minced garlic
- ¼ tsp freshly ground black pepper
Instructions
- Using a food processor or stick blender, blend all ingredients until smooth.
Assemble the Salad
- 2 sliced cooked chicken breasts, hot or chilled
- 1 bunch romaine lettuce or another leafy green, washed, drained, and destemmed
- 2 chopped carrots
- 1 chopped tomato
- 1 julienned yellow bell pepper
- ¼ c diced red onion
Instructions
- Place all salad vegetables in a large serving bowl. Add dressing and toss to combine.
- Divide salad between two serving plates. Arrange sliced chicken on top. Serve and enjoy!
Serves 2.
For references visit ecoparent.ca/TWF/EARLYSUMMER22
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