Gluten and Allergen Free Expo Swag Bag Giveaway!

As promised I picked up a few things for you guys! Enter below to get everything pictured below, including the reusable bags!

This pack includes full-size products, samples, coupons, and reusable bags!

Check out the reviews from the Expo –

part 1
part 2
Red Apple Lipstick

a Rafflecopter giveaway

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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SANTA FE CHICKEN SALAD

https://youtu.be/IOFGru7YLts Print
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SANTA FE CHICKEN SALAD


  • Total Time: 35 minutes
  • Yield: 3 1x

Ingredients

Units Scale
  • 5 5 oz skinless, boneless chicken breast
  • 4 cups mixed greens
  • .5 cup canned sweetcorn
  • .5 diced red onion (chopped)
  • 1 cup baby tomatoes (chopped)
  • .5 cup dates (chopped)
  • 2 limes
  • 1 avocado

Chicken Spice Rub

  • 3/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 tsp powdered garlic powder
  • 1/4 tsp powdered onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp ground allspice
  • 1/8 tsp salt and pepper

Dressing

  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 2 tsp honey or agave
  • 1 garlic clove (crushed)
  • 1 tbsp chopped coriander leaf
  • pinch Salt & Pepper

Instructions

  1. Preheat the BBQ grill. 
  2. Mix the chicken rub spices together in a small bowl. Rub on both sides of the chicken breasts with a spoon or with your hands. 
  3. Place the chicken on the grill for 5-8 minutes on each side. The chicken is done when the internal temperature reaches 165°F (75°C).
  4. While the chicken is cooking put 2 cups of greens into two separate bowls. Chop the onion, dates and baby tomatoes and divide equally into each bowl. Drain and rinse the sweetcorn from the can and measure out ¼ cup for each bowl. 
  5. Slice the avocado in half, remove the pit, peel off skin and slice. Cut the lime in ½ and squeeze the juice onto the avocados to stop them from browning.
  6. To make the dressing, finely chop the coriander and garlic. Juice the limes to measure out ⅛ of a cup. Mix the oil, lime juice, garlic, coriander and honey, and season to taste with salt and pepper.
  7. Slice the cooked chicken and place on top of the salad. Pour the dressing over the two bowls. Serve immediately with an extra lime wedge and some fresh coriander. 
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: dinner, lunch, Salad

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