Rotisserie Chicken and Vegetable Salad Recipe

Ok, we’re one week in and when it comes to New Year’s resolutions you’ve either succeeded thus far or cheated a bit (don’t feel bad!). There’s no reason you can’t keep on going, or hop back on the healthy train! Especially with recipes as delicious as this one! Jennie Miremadi’s rotisserie chicken and vegetable salad recipe is just what you need. Plus, the Green Goddess Vinaigrette on top will hardly make you feel like your missing out on carbs and sugar! The salad is packed with nutrients and nice and crunchy. Make it ahead and take it to work all week, or whip it up for a light and easy dinner!

Green Goddess Vinaigrette Ingredients 

1/4 cup lemon juice
1/4 cup CoYo natural coconut milk yogurt (or other unsweetened, gum-free coconut yogurt)
1/2 avocado
2 tbsp. apple cider vinegar
1/2 cup extra-virgin olive oil
2 tbsp. fresh chives, chopped
2 tbsp. fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tbsp. fresh tarragon, chopped
1/4 cup water
2 dates, pitted
Himalayan pink salt and ground, black pepper to taste

Directions 

1) Add ingredients to Vitamix or other high-speed blender and blend until emulsified.
2) Adjust salt and pepper to taste.
3) Serve with Shredded Vegetable & Rotisserie Chicken Salad and enjoy!

Salad Ingredients (Serves 2)

3 cups organic kale, chopped in thin slices
8 oz. organic rotisserie chicken, shredded
1 cup purple cabbage, shredded
1/2 cup beets, grated
1/2 cup carrots, grated
1 avocado, smashed
1/2 cup granny smith apple, sliced
1/4 cup raw hemp seeds
Green Goddess Vinaigrette
Himalayan pink salt and ground, black pepper to taste

Directions  

1) In a large salad bowl, toss all ingredients with enough Green Goddess Vinaigrette to coat.
2) Adjust salt and pepper to taste.
3) Serve and enjoy!

Weeknight dinner option #2? These salmon kabobs!