1 whole chicken breast
Juice of 1 lemon
2 tsp mixed herbs
2 carrots, diced
2 celery stalks, diced
1 green apple, diced (or firm pear)
1 cup chopped kale
1 onion, chopped
¼ cup mayonnaise
¼ cup plain yogurt
1 tsp cider vinegar
1 tsp maple syrup or sorghum syrup
Sea salt and pepper to taste
I have tried most raw vegetables in this salad recipe such as: cauliflower, broccoli, shredded cabbage, beet greens, sweet peas, sweet peppers, jicama, kohlrabi, parsnips, parsley, zucchini, etc.
Squeeze lemon juice on chicken breast, sprinkle with 1 tsp mixed herbs.
Bake in 350 degree oven for 25-35 minutes. (Or in a skillet on medium low, with lid on)
In a large bowl, add all chopped vegetables.
Add mayonnaise, yogurt, herbs, vinegar, syrup and salt and pepper.
Add diced roasted chicken.
Mix and Blend well.
Serve on crunchy lettuce leaves.