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Never be bored with a salad again with this Signature Chicken Salad.
2 servings SERVINGS
- 1 boneless, skinless chicken breast, or 1 (12-ounce) piece wild salmon (for a vegetarian alternative, substitute 1⁄2 cup cooked chickpeas)
- 1 carrot, grated
- 1⁄2 cucumber, grated
- 1 beet, grated
- 2 cups bean sprouts, washed
- 1 cup loosely packed fresh mint leaves, coarsely chopped
- Juice of 1⁄2 grapefruit
- Pinch of unrefined sea salt
- 2 tablespoons extra virgin olive oil
- 1 avocado, halved and sliced
- In a covered skillet over medium heat, pan-fry chicken or salmon, adding water as necessary. Cook 10 minutes on each side for chicken and 5 minutes on each side for salmon.
- Meanwhile, in a large bowl, mix carrot, cucumber and beet. Add bean sprouts and mint. Set aside.
- In a jar with a lid, mix grapefruit juice, salt and oil. Secure the lid and shake vigorously. Pour dressing over vegetables and toss.
- To serve, divide vegetable mixture between 2 plates. Cut chicken or salmon in half and place 1 piece atop each plate. (Alternatively, add the chilled or gently warmed chickpeas to the vegetable mixture.) Top each plate with half of the avocado. Serves 2.
Learn more about how to maintain an alkaline diet for better health in 60 Seconds to Slim: The Alkaline Diet.
This recipe is adapted from 60 Seconds to Slim by Michelle Schoffro Cook. In this book, Cook shows readers how to get healthy from the inside out. Through her three-part program, readers will discover that the road to sustainable weight loss is through eliminating acid-laden foods in our diets and neutralizing their toxic side effects. Learn more about research from her book at drmichellecook.com. Order your copy of her book from the Mother Earth Living store.
Forget boring salads made of tasteless iceberg lettuce and flavorless tomatoes. My signature salad is anything but boring. Topped with chicken, wild salmon or chickpeas, this delicious salad has the perfect ratio of alkaline to acid ingredients.