This recipe is one of my new favorites - this rainbow chicken salad is the perfect satisfying lunch! Tons of veggies, tastes so delicious and looks pretty too!
Quinoa has been on the rise over the last few years, and for good reason! It has tons of nutrients, and can keep you full for ages, making it a great addition to any salad. Quinoa is a seed, although often described as a grain, but it is actually a complete protein! It contains lysine, which is great for maintaining a healthy immune system and muscle repair. Quinoa also contains tons of antioxidants, many of which can help fight cancer and lower the risk of heart disease. It also contains phenolic acids, which make quinoa anti-inflammatory too. It's also gluten-free!
We know how good spinach is for you, but in case you need a reminder, here it is! Spinach has tons of iron, folate, magnesium, vitamins and minerals! If possible, try to buy organic spinach, as it is on Environmental Working Group's Dirty Dozen list so it is likely to contain pesticides.
Radishes not only add a lovely crunch and color, they also have vitamin C! This is good for cleansing our blood from toxins and regulates blood pressure and helps fight diseases. They also contain tons of fiber!
The purple cabbage is one of my favorite ingredients in this salad - it's such a beautiful color! It also has lots of anti-inflammatory and stimulate detoxifying enzymes. It's also full of anti-cancer substances because it's anti-inflammatory and contains tons of antioxidants. Cabbage is also a great source of vitamin K, which promotes bone health and prevents risks of Alzheimer's disease.
Avocados in salad are a staple for me, so it's a good thing they're full of nutrients! They contain lots of calcium, which we need to prevent loss of bone density, and vitamin C and K too! Avocados contain potassium too, which is important for cardiovascular health, neurotransmission and cell metabolism. Avocados also contain magnesium, which our bodies need for regulating glucose levels and muscle contractions.
Rainbow Chicken Salad
Preparation: 10 mins
8 oz chicken, cooked*
1 cup quinoa, cooked
4 cups spinach
2 radishes, diced
½ red onion, diced
½ cup purple cabbage, shredded
2 tablespoons sesame seeds
½ avocado, sliced
1 lime juiced
1 teaspoon olive oil
A few drops sesame oil
Salt and pepper to taste
*To make vegan, substitute the chicken for black beans or 3 tablespoons of hemp seeds
Combine all ingredients into a bowl, dress with lime juice, salt and pepper.
Divide into two servings. Reserve one serving for lunch tomorrow. Enjoy!