Anita’s Healthy and Delicious Chicken Garden Salad with light Balsamic Vinaigrette

This is my kind of salad. Refreshing, healthy, colorful and hearty! Fresh vegetables dressed with a light, sweet and tangy Balsamic Vinaigrette. Enjoy and Spread the LOVE!

Ingredients

For Poached Chicken (also can buy or make a Rotisserie Chicken)

2 chicken breast, boneless skinless

1 lemon, quartered

2 bay leaf, dried

a pinch of cinnamon

salt and pepper

2 cloves garlic

1 chicken broth cube

Preparation

1. Fill a medium size sauce pan with water enough to cover chicken breast.
2. Add all ingredients and bring water to boil at high heat.
3. Cover the pan with lid and lower the heat. Let it cook for about 45minutes to an hour, or until fully cooked.
4. Remove chicken from water. Chop or shred. Set aside.

Ingredients for Salad

Romaine lettuce, chopped

Red bell pepper, chopped

Purple cabbage, thinly sliced

Carrot, shredded

Persian cucumber, sliced

Pita bread, toasted

Chicken, shredded

Light Balsamic Vinaigrette

1 Tablespoon honey

1/2 Tablespoon Dijon mustard

1/3 cup balsamic vinegar

1 garlic clove, minced

3/4 cup Extra Virgin Olive Oil

1/2 teaspoon salt

1/3 teaspoon freshly ground black pepper

Preparation

1. Use a small bowl, whisk together all ingredients of the Vinaigrette.
2. In a large bowl add romaine lettuce, red bell pepper, purple cabbage, carrots and cucumbers.
3. Pour vinaigrette over and toss. Top with toasted pita bread.

Note: You can freeze chicken in an airtight container or store in the refrigerator for up to 3 days.