SANTA FE CHICKEN SALAD

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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

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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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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