Sunshine Glow Salad

Name: Sunshine Glow Salad
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 lemon, juice; 2 tbsp olive oil; 1/2 tsp dried parsley; 1/2 tsp dried basil; 1/2 tsp dried oregano; Salt and pepper to taste; 2 boneless skinless chicken breasts; 1/4 cup plain Greek yogurt; 2 tbsp apple cider vinegar; 1 tbsp honey; 1 tsp poppy seeds; Salt and pepper to taste; 2 cups green kale, finely chopped; 2 cups baby spinach, finely chopped; 2 oranges, peeled and sliced; 1 avocado, sliced; 1/2 cup pomegranate arils; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh parsley

SERVINGS:

CALORIES: 354

PREP: 20 minutes

COOK: 25 minutes

Gluten-Free, Egg-Free, Nut-Free

Ingredients

For the Lemon & Herb Chicken:
1	lemon, juice
2 tbsp	olive oil
1/2 tsp	dried parsley
1/2 tsp	dried basil
1/2 tsp	dried oregano
	Salt and pepper to taste
2	boneless skinless chicken breasts

For the Poppy Seed Dressing:
1/4 cup	plain Greek yogurt
2 tbsp	apple cider vinegar
1 tbsp	honey
1 tsp	poppy seeds
	Salt and pepper to taste

For the Sunshine Glow Salad:
2 cups	green kale, finely chopped
2 cups	baby spinach, finely chopped
2	oranges, peeled and sliced
1	avocado, sliced
1/2 cup	pomegranate arils
1/4 cup	chopped fresh mint
1/4 cup	chopped fresh parsley

Directions

In a small bowl, whisk the olive oil, lemon juice, dried parsley, dried basil, dried oregano, salt, and pepper. Pour the marinade over the chicken, cover, and transfer it to the refrigerator for at least 30 minutes.

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Arrange the marinated chicken breast on the baking sheet and bake until the chicken reaches a safe internal temperature of 165°F on a meat thermometer, about 25 minutes.

Remove the chicken from the oven and allow it to cool before slicing it into thin strips.

In the meantime, in a small bowl, whisk together the yogurt, apple cider vinegar, honey, poppy seeds, salt, and pepper.

In a serving dish, around the kale and baby spinach. Top it with the sliced chicken breast, orange slices, avocado, pomegranate, mint, and parsley. Dress the salad just before serving.

Serve immediately or store in the refrigerator for up to 3 days.

Nutritional Info

Per serving
Calories (kcal)	354
Total Fat (g)	18
Saturated fat (g)	3
Trans fat (g)	0
Cholesterol (mg)	73
Sodium (mg)	363
Total Carbohydrate (g)	25
Dietary Fiber (g)	7
Total Sugars (g)	15
Added Sugars (g)	4
Protein (g)	27
Vitamin D (mg)	0
Calcium (mg)	114
Iron (mg)	2
Potassium (mg)	943