RAINBOW SALAD

I realize this isn't a perfect rainbow but my point is to introduce as many different colors as possible into my salads this Spring. Rather than keeping this staple, health meal generic, introduce some of your favorite, seasonal fruits/vegetables and constantly change up your protein. I find the most trivial yet often overlooked point of healthy eating is food presentation. The prettier it is, the more likely you are to be excited about eating it! Let me know your creations in the comments or on Facebook/Instagram. 

RAINBOW SALAD

Recipe by Alicia Lamore

A colorful grilled chicken salad with a spicy lime dressing!

Prep time: 10 mins
Cook time: 10 mins
Yield: 1 serving

Ingredients
Salad

• 4 oz chicken breast
• 2 cups spinach
• 1/4 cup carrots (shredded)
• 1/2 cup cucumber (sliced)
• 1/2 cup bell pepper (sliced)
• 1/2 cup cherry tomatoes
• 1/2 cup blackberries

Dressing

• 1/2 a lime
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp cilantro flakes (or finely chopped fresh cilantro)

Cooking Directions

1. Cook chicken breast in a non-stick skillet and set aside to cool. (I use the Montreal Chicken seasoning by Club House and a tsp of olive oil to cook the chicken)
2. Add two cups of spinach to the bottom of a bowl and place all washed/chopped vegetables and fruit on top.
3. Slice cooled chicken into strips and add to salad.
4. Mix lime juice, olive oil and spices and pour over salad if serving immediately. Otherwise, store in a small container for later use.
5. Enjoy!

Have a healthy Sunday!