This is a delicious lunch idea for your leftover chicken and a way to spice up your traditional chicken salad with delicious flavor. This dish highlights seasonal foods, like farm fresh greens and blueberries. Dandelion greens, like other bitter greens, promote the process of digestion and stimulate the liver and gallbladder. Support your gut and use food as medicine with bitter greens this fall season!
Cumin Chicken Salad with Seasonal Berries
WF DF GF SF
1, 3 oz chicken breast, cubed
3 tbs cumin
½ ripe avocado, peeled
1 tsp stone ground mustard
½ cup fresh blueberries
¼ cup sunflower seeds
2 cups roughly chopped dandelion greens
2 tbs olive oil
1 tbs avocado oil
Juice from ½ freshly squeezed lemon
Sea salt and pepper
In a skillet, over medium heat, add olive oil. Then add cubed chicken. Season with salt and pepper. Allow to cook until no longer pink. About 5-10 minutes.
In a bowl, mix cooked cubed chicken with ½ avocado and mustard. Add a touch of olive oil if too dry or extra avocado. Season with salt and pepper. Continue to mix with cumin, blueberries and sunflower seeds.
In a separate bowl, toss greens with lemon juice, olive oil, sea salt and pepper.
Enjoy together as a salad or top chicken salad with greens (as shown in the recipe picture).