Can anyone remember the last time I posted a recipe with chicken on this blog? I can’t. And I’m not sure if I should say “you’re welcome” or “I’m sorry.” Ever since I signed up for with Gruber Farm CSA last Spring, my poultry intake has drastically decreased. I’ve found there so many other great sources of protein that don’t make you question the process it went through before getting on your plate:
- black beans
- tofu (yes, highly processed/debatable, but another veg option)
This particular recipe, adapted from Big Girls, Small Kitchen, calls for a bone-in chicken breast. I’d never cooked one before, so I asked the meat man at Whole Foods if they were better. He told me that the bone marrow has a lot of nutrients and healing properties. He said there’s a woman with cancer who comes in to buy the bones on a weekly basis. She has been making stock with them for a while and it has greatly improved her overall health. This made me smile!
Whether you eat chicken or not is up to you. I’m certain there are benefits for both sides, but it is up to YOU to decide what’s right for your body. : ) That said, this salad can be made with or without the bird, so let’s go!
Chop to It Chicken Salad
Adapted from Big Girls, Small Kitchen
For the Salad
1 bone-in, skin-on chicken breast
Salt and pepper
1 (14-oz.) can hearts of palm, cut into chunks
1 cup fresh corn kernels
3 roasted red peppers, cut into bite-sized pieces
1 ripe avocados, cubed
For the Vinaigrette
2 tsp. apple cider vinegar
1 tbsp. fresh squeezed lime juice
1/2 tsp. Dijon mustard
2 tbsp. olive oil
¾ tsp. salt
¼ tsp. oregano
1 cloves garlic, minced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper
1. Preheat oven to 425°F. Wash the chicken and dry it well with a paper towel. Place it on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices run clear. Cool completely and shred with a fork.
2. In a large bowl, add the chicken, hearts of palm, corn, and red peppers.
3. In a small bowl, whisk together the vinegar, lime juice, olive oil, salt, oregano, garlic, honey, and pepper.
4. Drizzle vinaigrette over the salad and mix. Gently toss in avocado at the end. Serve garnished with fresh parsley.
Favorite salad ingredients?
Favorite protein source for salads?