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Detox Chopped Chicken Salad with Cashew Honey Mustard

1 Tablespoon Olive Oil
1 pound Boneless Skinless Chicken Breast, Chopped Into Bite-sized Pieces.
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 teaspoon Chili Powder
1/2 teaspoons Garlic Powder
1/2 teaspoons Ground Cumin
4 cups Baby Spinach
1 cup Strawberries Hulled And Chopped
1 cup Blueberries
3/4 cups Carrots, Peeled And Chopped
1 whole Cucumber, Chopped
1 cup Canned Garbanzo Beans, Drained And Rinsed
1- 1/2 cup Grape Tomatoes, Cut In Half
1 cup Red Cabbage, Chopped
4 ounces, weight Goat Cheese Crumbled
1/2 cups Toasted Almonds
1/2 cups Cashew Butter
2 Tablespoons Extra Virgin Olive Oil
1/4 cups Coconut Water
2 Tablespoons Stone Ground Mustard
1/4 cups Honey
1/2 teaspoons Garlic Powder
1/4 teaspoons Cayenne Pepper
1/2 teaspoons Salt


In a large saute pan, heat the olive oil over medium heat. Add the chicken breast and season with salt, pepper, chili powder, garlic powder and cumin. Cook until brown and cooked through, about 8-10 minutes. Remove from heat and set aside to cool. Prepare your fruits and veggies while you wait for the chicken to cool. In a large bowl toss the chicken with the spinach, strawberries, blueberries, carrots, cucumber, garbanzo beans, grape tomatoes, red cabbage, goat cheese and toasted almonds. Set aside. To prepare the dressing, combine the cashew butter, oil, coconut water, mustard, honey, garlic powder, cayenne and salt in the bowl of a food processor. Pulse until the ingredients are smooth. Serve the salad with the cashew honey mustard and enjoy!

Source: tastykitchen.com