Here is great and simple lunch salad I made up today for Sarah to satisfy her lunch prerequisites: a) no heating required, c) low or no carbs, d) low fat, e) high protein, f) gluten free, g) little to no dairy… and phew that is it.
Recipe:
1 1/2 cup cooked chicken breast
1 cup diced dill pickles
1 cup chopped kale (remove spines)
* Kale which is rich in Dietary Fiber, Protein, Thiamine, Riboflavin, Folate, Iron, Magnesium and Phosphorus, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese
1/8 cup finely diced red onion
1/4 cup cilantro
* Cilantro which is noted for having anti-cancer properties, detoxifies the liver, high in Vitamin K.
2-3 tbsp Veganaise
1/2 tsp Paprika
dash of salt to taste
Mix them all together well so that everything is nicely blended and coated with Veganaise. Bon Appetit!
{ 2 comments… read them below or add one }
How many servings does this make and what’s the serving size?
This recipe makes about 2 – 1 cup servings.