As seen on our Whole30 Challenge: Day 21, this healthy salad recipe packs a lot of punch with protein, fresh mixed berries, and almonds, served over power greens and adorned with sliced green onions. We drizzled our salad with our go-to Whole30 Trifecta Salad Dressing (click link for recipe). I've included the recipe for the Whole30 Herb-Roasted Chicken below.
SALAD TOPPINGS:
seasoned chicken breast (recipe below)
strawberries
blackberries
blueberries
almonds (or pecans)
mixed greens
green onions
SERVINGS: 2-4
INGREDIENTS:
2 chicken breasts
olive oil (or avocado oil)
garlic (2-3 cloves, minced)
rosemary
thyme
Everyday Spice Blend
NOTES:
The "Every Day Spice Blend" is our go-to seasoning I found at Whole Foods that doesn't contain sugar. You can also make your own rub as the kosher ingredients were quite simple which included black pepper, cayenne pepper, onion, garlic, paprika, and herbs.
STEPS:
Preheat oven to 400°F.
Season the chicken breasts with rosemary, thyme, and the Everyday Spice Blend (or something similar, as noted above).
Heat olive oil on the the grill pan over medium heat. Add minced garlic for extra flavoring.
Place the chicken breasts in the pan and sear each side for about 3-4 minutes.
Place the chicken in the oven at 400°F for about 15-20 minutes (or until chicken reaches an internal temperature of 165°F).
Serve on top of salad.