Perfect Whole30 Salad for Summer

I’ve done a number of Whole30 challenges in the past and always love how I feel after! I find it too restrictive to eat this way all the time, but I do continue to incorporate Whole30 style recipes into my diet about 80% of time for the rest of the year. I feel best when eating whole foods and no sugar and once you figure that out, it’s hard to go back to filling your body with crap. 🙂

A few months ago I found another blogger on Instagram that posts a lot of Whole30 recipes and her food photography is BEAUTIFUL! Check out the cover image for example. Anyways she seems like the sweetest person so I wanted you to be able to discover her too. Her website is unboundwellness.com and here is an amazing recipe she recently posted I am obsessed with.

Blackened Chicken Avocado Berry Salad (Paleo, Whole30, AIP)

Ingredients

For the chicken

  • 1 lb chicken breast (or about 2 thin breasts)
  • 2 tbsp avocado oil
  • 1/2 tsp turmeric
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp cumin (omit for AIP)
  • optional – 1 tsp paprika (omit for AIP)
  • 1/2 tsp pepper (omit for AIP)

For the salad

  • 4-5 cups mixed greens
  • 1-2 cucumbers, sliced
  • 1 medium avocado, sliced
  • 1-1.5 cups berries (sliced strawberries, blueberries, blackberries, and raspberries)

For the dressing

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup fresh raspberries
  • 1/2 tsp sea salt
  • 1 tbsp honey (omit for whole30)

Instructions

For the chicken

  1. Set the oven to 400 F. Combine the seasonings in a bowl and coat the chicken on both sides. Set aside.
  2. Using a cast iron pan, heat the avocado oil until it’s very hot. Add the chicken to the pan and sear for about 5 minutes on each side, until a blackened crust is formed. Transfer the pan to the oven and cook until the chicken reaches an internal temperature of 165 F.
  3. Remove from the pan and allow to rest before slicing to serve over the salads.

For the salad and dressing 

  1. Using a high-speed blender, combine all of the salad dressing ingredients until smooth. Set aside and save any unused dressing in the fridge for up to 1-2 days.
  2. Prepare the salads with 2 bowls (more if you’d prefer to scale down, or less if you’d rather a larger salad) and layer on the greens, then the chicken, sliced cucumber, avocado, and berries. Finish with the dressing and serve.

 

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