CHIA CHICKEN AND AVOCADO SALAD WITH HONEY MUSTARD DRESSING
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
2 cups chopped spinach
2 cups mixed baby salad leaves
1 cup cherry tomatoes
1 large avocado
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
2 tablespoons whole chia seeds
Honey Mustard Dressing (see the following recipe)
-
Slice the chicken breasts into thin, long strips and season well with salt and pepper.
In a frying pan, heat the oil over medium heat; add the chicken strips to the pan and cook for 8 to 10 minutes, stirring occasionally until the chicken is nicely browned and cooked through. Set aside.
-
In a large bowl, combine the spinach and baby salad leaves.
-
Wash and cut the cherry tomatoes in half.
Peel the avocado and cut it into slices, removing and discarding the center stone. Add the tomatoes, avocado, cheese, pine nuts, and chia to the bowl of salad leaves.
-
Pour the Honey Mustard Dressing over the salad and mix everything together with clean hands so that all the leaves get dressed with the oil.
Add the cooked chicken strips on top. Serve immediately.
HONEY MUSTARD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon English mustard
1 teaspoon honey
Salt and pepper, to taste
-
In a small mason jar, mix all the ingredients.
-
Put the lid on the jar, and shake vigorously until well combined.
Super-Immunity Power Salad
Ingredients
Directions
Banana Chocolate Chia Pudding
Ingredients
Mix-in
Directions:
In a medium bowl, add banana and chia seeds. Mash with a fork until well combined. Add milk and vanilla extract; whisk until well mixed and no lumps appear.
Pour half into a glass container and cover. Add maple syrup and cacao powder to remaining half and whisk well. Pour into another container with a lid. Refrigerate both for at least 4 hours or overnight.
To serve: in 3 bowls or glasses layer equally both chia puddings with mix-ins.
Storage Instructions: Refrigerate assembled and covered for up to 5 days.