Chicken-Berry Salad

Any time chicken berry I can have fruit on my salad it makes me look forward to lunchtime! If you meal prep by pre-cooking chicken, this one comes together in a snap with a simple oil-and-vinegar dressing. (Time-saving option: buy an organic rotisserie chicken at the grocery store.)

Chicken-Berry Salad

• 3 cups salad greens
• ½ cup grape tomatoes
• ½ cup chopped salad veggies, your choice: peppers, carrots, onions, etc.
• 1.5 tbsp olive oil
• 1.5 tbsp apple cider vinegar
• Salt and pepper to taste
• 3 oz grilled or roasted chicken, chopped 
• ¼ to ½ avocado, sliced
• 1 cup berries: sliced strawberries, raspberries, blueberries, blackberries, pomegranate seeds, whatever you like
• 2 tbsp pumpkin or sunflower seeds
• (optional: 2 tbsp crumbled goat cheese)

Wash salad greens and place them in a big salad bowl. Add in the grape tomatoes, chicken berry, salad veggies, and chicken.

In a small bowl, whisk together the oil and vinegar and add in the salt and pepper to taste. Whisk again as you pour over the salad greens. Toss together to mix.

Add the chicken, avocado, berries, pumpkin/sunflower seeds and optional goat cheese and toss again. Serve and enjoy!

Spiced rice combined with juicy chicken and a hint of sweetness; every mouthful is a burst of flavor. This can be made as a one pot dish, made in bulk and frozen or refrigerated and eaten by itself or with a simple yogurt dip or side salad.

The main ingredients are chicken, chicken berry, rice, and cranberries, everything else can be modified and substituted and it still makes a hearty meal. This chicken berry pulao has something for everyone and can be whipped up for an elaborate feast or a simple dinner.

Storage

This chicken berry pulao gets better with age. Keep it in an airtight container in the fridge and it will last for 2-3 days. It will still be good after, but it will start drying out.