If you’re like me, you could eat salad for lunch every day. Maybe even twice a day. But after 2 weeks of the exact same salad, I get bored. It’s hard for me to find a salad dressing that I can actually eat due to all my restrictions, so when I create one that tastes great, it’s cause for celebration and sharing! This is more of a glaze than a dressing, but it gets the job done. I hope you enjoy it too!
Citrus Chicken Teriyaki Salad
Serves 1
*Shapers: this is P1 FT approved.
Ingredients:
Precooked chicken breast (however much you want, grilled or breaded with nut thins)
1 handful spring mix
1 clementine, divided in half
5 golden cherry tomatoes
2 tbs coconut aminos
1/2 tbs arrowroot powder
For the glaze:
Put coconut aminos and arrowroot powder in small sauce pan and whisk together on low-medium heat. Squeeze 1/2 of the clementine juice into the glaze. Whisk until you reach the thickness you want. Drizzle over salad and enjoy warm!
Kayla
The Healthy Omnivore 