As much as I love indulging in rich, comforting holiday food just as much as the next person, I feel that my body is ready for lighter, brighter and more nutrient dense foods. A more colourful palate is certainly in order! With this in mind, I created this glorious, colourful grilled chicken salad.
In all fairness, I did eat a few salads during the holidays, but the majority of my meals consisted of starchy foods, cheese, meats, and of course, sweets. I generally have no regrets when it comes to food, because food is your friend. It’s important to maintain a healthy relationship with food and to indulge when necessary, rather than restricting yourself from eating that delicious cupcake covered in frosting that your Mama just made for you..
With the New Year just around the corner, everyone has the word “detox” on their minds. I’ve been contemplating starting the Wild Rose Liver Cleanse program, since it has been almost a year since I’ve done any sort of detox.
Keep in mind, your body naturally detoxes itself every day, but sometimes our elimination organs can become a little sluggish and we require a little extra help to get things moving along more smoothly. It makes the most sense to me to do a detox when the seasons are changing since that is when your body will be naturally transitioning to the change in weather conditions and shedding all the things that it no longer needs.
If you are familiar with Traditional Chinese Medicine, then you will know that every season is associated with an organ system. As we enter into the thick of winter, we are in the midst of Kidney season, which means that it is important to eat foods that will be nourishing to the kidneys. Over the next couple of weeks, I will be trying to post recipes that are cleansing, detoxifying and supportive to our organ systems.
Try to stay hydrated as hydrated as possible. Our bodies need hydration in the form of water and electrolytes. Our kidneys desperately need water to help filter waste in our bodies. I would suggest drinking at least 1 litre of water per day. Add in an electrolyte powder for added trace minerals. My favourite is by Biosteel Nutrition in the blue raspberry flavour.
Speaking of hydration and cleansing, this salad fits the bill on both accounts! I’ve had the colours for this salad dancing around in my mind over the last few days, and I am so pleased to finally put it all together! This grilled chicken salad consists of fresh, organic romaine, and radicchio, cucumbers, apricots, pickled onions, candied pistachios, goat cheese, radish sprouts and avocado. So basically, all things GOOD! Also, how cute are those purple radish sprouts?? I’m in love!
The salad is tossed in a simple honey dijon vinaigrette, which gives the salad a bit of a sweeter, tangier flavour. The grilled chicken is also marinated in the same vinaigrette that is used for the salad. Nice & easy!
This salad really exceeded my expectations! It is so vibrant and colourful. The perfect salad to serve to your family or for yourself if you are needing a little more extra colour in your life. Aren’t we all?!
I think this is my kick-off-the-new-year salad! I guarantee if you try it, you will fall in love because all the flavours really do go so nicely together!
More Healthy Salad Ideas
Honey Dijon Chopped Chicken Salad with Candied Pistachios and Apricots
- 4 boneless, skinless chicken breasts
- 1 head of romaine lettuce, chopped
- 1/2 head of radicchio, sliced into ribbons
- 1/2 cucumber, sliced into matchsticks
- 1/4 cup dried apricots, chopped
- 1 avocado, sliced
- 1/4 cup pickled onions
- 4 oz goat cheese
- salt & pepper to taste
- radish sprouts or broccoli sprouts to garnish
Honey Dijon Vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup white balsamic vinegar, or white wine vinegar
- 1 Tbsp. Dijon mustard
- 1-3 Tbsp honey, I used 3
- Salt and freshly ground black pepper, to taste
- 1/4 cup pistachios, chopped
- 2 tbsp maple syrup
- Start by preparing the vinaigrette. Combine the mustard and vinegar in a bowl and whisk them together briefly. 2. Place the mustard-vinegar mixture along with the oil, honey and a pinch of salt & pepper in a blender and mix for about 10 seconds or until fully combined. 3. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.4. Place half the vinaigrette over the chicken breasts and set aside the rest for the dressing. Ideally, you want to marinate the chicken for at least 30 minutes before cooking. Overnight would be best for maximum flavour!5. When the chicken is done marinating, place a grilling skillet on medium-high heat and place chicken breasts in the skillet to cook for about 5 minutes per side.6. As the chicken is cooking, assemble the salad. Place chopped romaine and radicchio in a large bowl. Add in cucumber, apricots and pickled onions.7. When chicken is done cooking, set aside and let rest for 5-8 minutes before slicing.8. Start making the candied pistachios by heating a small skillet on med-high heat. Add pistachios and maple syrup and toast for about 5 minutes. Place on top of salad when done.9. Add the goat cheese and avocado to the salad and a bit of salt and pepper. Toss with the remaining vinaigrette. Garnish with radish sprouts.10. Slice the chicken and serve on top of the salad.Enjoy!