Of course everyone knows that salads are usually a healthy option, but when they are not drenched in creamy dressing they can get pretty bland and boring. One way I like to mix them up is with puffed grains, they add some interesting texture and a unique lightness. Plus, I find that the addition avocado and other fruits highly increase my desire to eat a salad (along with increasing my intake of vitamins).
Tropical Puffed Salad
Prep time
Cook time
Total time
Serves: 4
INGREDIENTS:
- Salad
- 2 cups kale shredded finely
- 2 cups puffed millet (or puffed brown rice)
- 2 apples peeled and diced
- 2 mangoes peeled and diced
- 2 avocados diced
- 1 red pepper
- ¼ cup cilantro chopped finely
- ¼ cup green onion sliced
- 2 tablespoons fresh lime juice
- Chicken
- 4 chicken breasts chopped into bite size pieces
- 2 tablespoons cold-pressed olive oil
- 1 teaspoon raw honey
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- Dressing
- 1 tablespoon lime juice
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon raw honey
- sea salt and pepper to taste
DIRECTIONS:
- Salad
- Combine the apple and mango in a small bowl with the lime juice and mix around until all the fruit is coated- this keeps the apples from going brown and compliments the mango’s flavor well, then place the fruit in a large bowl with the other salad ingredients and toss.
- Chicken
- Heat up the oil in a skillet over the stove on medium heat. Add the spices and sautée for a minute, then add in the chicken and continue to sautée until slightly browned on the outside and cooked through, for around 10 minutes. Remove from heat and stir in the honey so that all the pieces are lightly coated.
- Dressing
- Vigorously mix all the ingredients together, but be careful with the lime. Some can be more tart than others so add half, then check the flavor, then add the rest if desired. Drizzle over the salad, add in the chicken while warm and serve.