Crunch Salad with Turmeric Vinaigrette

Per serving

Protein

51g

Carbs

15g

Fat

28g

Calories

521

Ingredients

• 5 oz boneless skinless chicken breast, grilled and sliced (142g cooked weight)
• 2 cups chopped romaine lettuce (94g)
• 1 cup shredded purple cabbage (70g)
• 1/2 cup English cucumber with skin, diced (65g)
• 1/4 cup shredded carrot (28g)
• 2 tbsp raw pepitas (pumpkin seeds) (18g)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp ground turmeric
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste

Method

1. 1Whisk the olive oil, apple cider vinegar, turmeric, Dijon mustard, salt and pepper in a small bowl until fully emulsified. That is the turmeric vinaigrette. Set aside.
2. 2In a large bowl combine the romaine, purple cabbage, cucumber and shredded carrot. Toss with three quarters of the vinaigrette until every leaf is coated.
3. 3Plate the dressed salad. Layer the sliced chicken across the top.
4. 4Scatter the pepitas over the chicken — these go on last so they stay crunchy.
5. 5Drizzle the remaining vinaigrette over the chicken and crack black pepper generously over the top. Serve immediately.