Chicken Cranberry Salad w/ Yogurt Flax Dressing
Time: 10 Minutes
(7 Item Recipe)
4 Cups Organic Kale, washed, dried and chopped small (1/2 Bunch)
1/4 Cup Organic Dried Cranberries
1/2 Organic Tomato, chopped
1/4 Cup Organic Carrots, shredded
1/4 Cup Organic Yellow Bell Pepper, chopped
1/2 Cup Nonfat Organic Plain Greek Yogurt
1/4 Cup Roasted Golden Flax (soaked in purified water)
You can use a chicken breast from the night before if you have one on hand. We like to make this the day after we have chicken so that we have a breast and can make this healthy salad quick. If you don’t have one already made no problem. In a small skillet on medium heat add 1 teaspoon of extra virgin olive oil, sea salt and pepper. Cook on both sides until golden typically 2-3 minutes per side unless it is really thick. You want to cook it until the juices run clear. Then take the breast out of the pan and allow it to rest while you prepare the other components of the salad.
Get your Kale out wash it and pat dry it. If you have a food processor you can use it if you wish unless you prefer to chop it. Both ways work just fine. Since kale is a tough and hardy green vegetable you are going to want to make the pieces small. On this recipe don’t be afraid to go too small as it sticks to the rest of the ingredients and the yogurt making it easier to eat.
Next chop your tomatoes, shred your carrots and peppers. You can also use a food processor for these veggies if you want to cut the time down and make the salad in a flash. Get out the cranberries. In the large bowl take your kale then top it with the other chopped veggies and cranberries.
Now get your rested chicken which you want to have cooled down. Chop it in nice slices and top the veggie mixture with the chicken. If you are a vegetarian you can omit the chicken all together and replace it with tofu or have it plain. All ways are delicious.
The dressing is next. In a small bowl get your yogurt out and then add your soaked golden flax seed. (I keep a jar in the fridge with golden roasted flax that I have soaked softening the flax seed. Just take a jar add half flax seed and half purified water and it should soften the seeds and thicken. You can see from the picture below the consistency and how thick it should look.)
Mix the yogurt and flax together until evenly distributed.
Next take the yogurt flax mixture and toss on your salad mixing well until it evenly coats all the ingredients. This is a fast and healthy salad that has only 1 gram of fat per serving. This delicious salad is very filling. Enjoy!
You can substitute tofu for the chicken or make it without either.
If you are vegan you can substitute the yogurt for a dairy free type. If you prefer not to use yogurt you can add either a vegan mayonnaise or a different dressing of choice and then just add the flax seed.
This is a great salad to make with leftovers. If you have leftover chicken from the night before slice it up and use it for your salad. It will be much faster to make this salad cutting half the time.
If you are looking to make this salad in 5 minutes opt to use a food processor for all your chopping. Also have sliced chicken on hand and pre-soaked flax seeds. Keeping these items on hand will cut your time down substantially.
Great for Lunches:
As this salads base is kale which is hard and hearty it is a great choice salad for a packed lunch. Typically dressing a salad in advance would make it soggy but by using the hearty kale leaves in this salad you are in for a wonderful lunch treat that won’t disappoint.