Joya Salad
Dietary
dairy-free
,
gluten-free
Recipe Bundle
April 2015
Meal Course
Lunch
Servings
1
Servings
1
Ingredients
Ingredients
1
cup
mixed greens
1/2 – 1
chicken breast
– shredded (grilled or rotisserie would work great)
5
spears
asparagus
– roasted and chopped (roast at 400 degrees F for 8-10 min)
1/4
cup
toasted, salted pistachios
1
hard-boiled egg
– chopped
1/4
avocado
– chopped
1
handful
cherry tomatoes
– halved
Dressing Ingredients
1/3
cup
pesto
1/3
cup
olive oil
1
tbsp
balsamic vinegar
dash of
garlic powder
dash of
sea salt
1
tbsp
brown sugar
touch of
black pepper
Instructions
Combine the salad ingredients in a large bowl and drizzle with dressing. Keep in mind the dressing recipe will make more that enough for one serving.