Balsamic Chicken Salad

This delicious, under 20 minute, recipe comes from Autumn Calabrese’s newest cookbook, “Fixate Volume 2.” This cookbook is only available with the purchase of an Ultimate Portion Fix Package. You can learn more about this new nutrition program here!

FOR DRESSING:

2 tsp. fresh lemon juice

2 tsp. olive oil

1/2 Dijon mustard

1/4 tsp. finely grated lemon peel (lemon zest)

1 pinch sea salt (or Himalayan salt)

1 pinch ground black pepper

FOR SALAD:

1/4 cup sliced zucchini, cut in half lengthwise, sliced into half-moons

1/4 cup 1-inch asparagus tips (approx. 2 medium stalks)

1/4 cup grape tomatoes

1/4 cup sliced shallots (approx. 2 medium)

1 pinch sea salt (or Himalayan salt)

1 pinch ground black pepper

1 cup chopped kale, stems removed

1 Balsamic Glazed Chicken breast, sliced thin
SPECIAL EQUIPMENT: cooking spray

DIRECTIONS:

1. To make dressing, combine lemon juice, oil, mustard, lemon peel, salt and pepper in a medium bowl; whisk to blend set aside.
2. Combine zucchini, asparagus, tomatoes and shallots in a medium bowl. Lightly coat with spray. Season with salt and pepper; toss gently to blend.
3. Heat large skillet over high heat.
4. Add zucchini mixture, cook, stirring frequently, for 3 to 4 minutes, or until tender-crisp and lightly charred.
5. Place kale on a serving plate. Top with zucchini mixture and chicken breast. Drizzle with dressing.

CONTAINER COUNTS:

Serves 1

2 Green  1 Red  1/2 Yellow  1 Orange

For more information on my upcoming nutrition group, please email me at brownellbootcamp@gmail.com -OR- fill out my application to grab your spot!