Chicken Balsamic Salad with Crushed Pepitas & Pistachios

This vibrant and nutrient-packed salad features juicy oven-roasted chicken breast, a crunchy pepita and pistachio topping, and fresh organic veggies, all drizzled with a simple homemade balsamic vinaigrette.

Prep Time 15 Mins ▪ Cook Time 30 Mins ▪ Total Time 45 Mins ▪ Servings 2

Ingredients

For Chicken

• 2 boneless, skinless chicken breasts

• ½ small red onion, diced

• 2 cloves garlic, minced

• ½ cup organic chicken stock

• 1 tsp dried Italian herbs

• ½ tsp garlic powder

• Salt & black pepper to taste

For Salad

• 4 cups mixed organic greens

• ½ cup sliced carrots

• ½ English cucumber, sliced

• 1 yellow bell pepper, sliced

• ½ cup broccoli florets

For Nut & Seed Topping

• 2 tbsp crushed GoRaw pepitas

• 2 tbsp crushed Wonderful Salt & Pepper pistachios

For the Balsamic Vinaigrette:

• ¼ cup extra virgin olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• ½ tsp dried Italian herbs

• Salt & black pepper to taste

Instructions

1. Roast The Chicken: Preheat oven to 375°F. Place chicken breasts in a baking dish with diced red onion, garlic, Italian herbs, garlic powder, salt, and pepper. Pour chicken stock over the top and bake for 25-30 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F. Let rest before slicing.

2. Prepare the Salad: In a large bowl, layer mixed greens, sliced carrots, cucumber, yellow bell pepper, and broccoli florets.

3. Nut & Seed Topping: Use a mortar and pestle or food processor to crush the pepitas and pistachios, then sprinkle over the salad. Being careful not to overprocess and turn to a powder.

4. Make the Vinaigrette: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, dried herbs, salt, and pepper until well combined.

5. Assemble & Serve: Arrange sliced chicken over the salad, drizzle with balsamic vinaigrette, and enjoy!

Notes

• You can add any additional veggies to this salad to customize it how you like.

• A great variation of this is with thinly sliced pepper-garlic steak and feta cheese.

Nutrition Per Serving

Protein 42g ▪ Fat 26g ▪ Carbs 18g ▪ Fiber 5g ▪ Cholesterol 90mg ▪ Sodium 480mg ▪ Calories 450 kcal

Recipe by Shonna Roadruck and Awakened Goddess Wellness Co.