Warm Winter Salad

Clean eating recipe. To make vegetarian substitute sliced firm tofu for the chicken.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup cabbage, thinly sliced (mix of purple and white)
• 1  cup quinoa, cooked
• 1  cup brown rice, cooked
• 1⁄2 cup cilantro, chopped
• 1⁄4 cup Italian parsley, chopped
• 3  cups  mixed salad greens
• 1  cup  baby kale leaf
• 1⁄2 medium red onion, chopped
• 2  tablespoons unsalted dry roasted peanuts, chopped
• 1  chicken breast, 1/2 lb
• 1  teaspoon turmeric powder
• 1  small  butternut squash, 2 inch piece, sliced thinly 1/4 inch
• 4  teaspoons  organic coconut oil (for cooking)

• Dressing

• 4  tablespoons extra virgin olive oil
• 1  tablespoon  balsamic vinegar
• 1  teaspoon  sesame oil
• 1  tablespoon  coconut aminos

Directions

1. Prepare quinoa and brown rice according to package directions and set aside to cool.
2. Slice chicken breast in half horizontally.
3. Heat half the coconut oil in a pan on medium heat and place the chicken in the pan. While cooking lightly dust the top side of chicken with the turmeric powder. Cook for approximately 3 to 4 minutes on one side, flip and lightly dust other side with turmeric powder and cook for another 3 to 4 minutes or until cooked through. Set aside to cool slightly then cut into 1/2 inch pieces.
4. Using the same pan, place the other half of the coconut oil in and add the squash. Cook on one side for approximately 2 to 3 minutes and turn over and cook for an additional 2 to 3 minutes on the other side. Make sure doesn't go too soft.
5. Place all ingredients EXCEPT for the dressing ingredients and peanuts into a bowl and mix through.
6. Combine all the dressing ingredients in a separate bowl and whisk until combined. Pour the dressing over the salad and sprinkle with chopped peanuts and serve.