Okay, I’ll start by saying this salad is DELICIOUS. However, even if this didn’t taste as great as it does, I would still force myself to eat it, because it is SO incredibly good for me! This is jam-packed with folate, which is great for anyone with the MTHFR gene mutation (which is surprisingly common! I have it, and it is estimated that about 50+% of the population has it!). Yeah, yeah, yeah, so it’s good for that, but it doesn’t end there!
I’ve been looking for ways to incorporate dandelion greens into my meals, because they are SO good for you! They have a bitter taste, so it can be hard to find meals that they go well with, but they lend themselves perfectly to this dish! The following pin links to a site that lists some great health benefits of these greens, and you will see why it is a good idea to incorporate these guys when possible!
Some of their health benefits are as follows.
- high in calcium and iron
- antioxidant packed
- reduce risk of cancer, MS, cataracts, and strokes
- high in minerals
- extremely detoxifying and cleansing for the liver
And that just touches the surface! Between the cleansing properties of dandelion greens and the chelating properties of the cilantro, this is a great salad for cleansing your system!
So, I really don’t need to tout this salad anymore, because once you try it, the taste will be enough for you to want to keep trying it! the fact that it is SO good for you is just the icing on the cake!
COOKED GREENS AND CHICKEN SALAD
Ingredients: makes 3 servings
- 1 lb. chicken breast
- 1 Tbsp. olive oil
- 1/2 red onion, chopped
- 1/2 tsp. garlic powder, divided
- sea salt, to taste
- 3/4 cup chopped cilantro
- 3 cups chopped dandelion greens
- 3 cups chopped kale (rough stems removed)
- 6 cups baby spinach
- plain greek yogurt for serving, optional
1.) Bring a large pot of water to a boil. Add the chicken, and cook for 40 minutes.
2.) Remove the chicken from the pot and cut into bite size pieces. Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 3 minutes. Add the chicken, cilantro, and 1/6 of a teaspoon of garlic powder. Sprinkle with sea salt and cook until the chicken is slightly browned (about 5-7 minutes). Place the chicken on a plate and set aside.
3.) In the frying pan you just used, place the kale and dandelion greens over medium heat. Add 1/6 tsp. of garlic powder and sprinkle with sea salt. Cook until completely wilted. Add to the plate with the chicken.
4.) Once again, using the same pan, add the spinach to the pan and heat over medium heat. Add 1/6 tsp. of garlic powder and sprinkle with sea salt. Cook until the spinach is slightly wilted.
5.) Split the spinach up among three plates. Top with the chicken mixture, kale and dandelion greens that you set aside.
If desired, you can top this with some plain greek yogurt or sprinkle with a bit of lemon juice, but it’s great on it’s own too. This makes for a super easy meal, and as I explained, it is SOOOOO good for you! Enjoy! 🙂