I eat salads the most in the spring when fresh veggies start popping up and in January after I spent a month eating cookies and drinking cocktails. My body needs a break from sugar, and a salad is the best way to take that break.
With plenty of veggies and tender shredded chicken, this salad is filling and delicious. A delectable honey mustard vinaigrette brings it all together nicely, while not overpowering the rest of the ingredients.
It’s fresh and healthy, but more than that, it’s easy. No using a bunch of pans and utensils, no sink full of dishes to wash. If you want to make it more filling, you can add chicken, shrimp, or tofu. You can also add whatever veggies you have, so it’s customizable.
Ingredients
- 1/4 cup Ava Jane’s Kitchen Avocado Oil
- 2 tablespoons Dijon mustard
- 2 tablespoons Champagne vinegar
- 2 tablespoons Ava Jane’s Kitchen Yucatan Honey
- 2 cups finely shredded Brussels sprouts
- 1 cup chopped spinach or kale
- 1/2 cup chopped carrots
- 1/2 cup sliced mushrooms
- 1 cup cooked and shredded chicken breast
- 1/4 cup toasted walnuts
- Colima Sea Salt
Instructions
- In a large bowl, whisk the oil, mustard, vinegar, and honey until smooth and creamy.
- Add the remaining ingredients and toss until mixed well.
- Serve immediately.
Nutrition
Calories: 558kcal | Carbohydrates: 32g | Protein: 23g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 311mg | Potassium: 986mg | Fiber: 6g | Sugar: 22g | Vitamin A: 7452IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 3mg