Berry Good Chicken: Arugula Salad with a Sweet Surprise – Gluten-Free, Dairy-Free, Serves 4
For the Salad:
- 2 boneless, skinless chicken breasts, grilled and sliced
- 8 cups arugula
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup sliced almonds, toasted
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
For the Strawberry Vinaigrette:
- 1 cup fresh strawberries, hulled
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon maple syrup or agave nectar
- Salt and pepper, to taste
Directions:
Season the chicken breasts with salt and pepper. Grill until fully cooked, then slice into thin strips. In a large bowl, combine the arugula, sliced strawberries, toasted almonds, avocado slices, and red onion. In a blender, combine the fresh strawberries, balsamic vinegar, olive oil, maple syrup, or agave nectar, salt, and pepper. Blend until smooth. Drizzle the strawberry vinaigrette over the salad and toss gently to coat the ingredients evenly. Top the salad with the grilled chicken slices. Divide the salad among four plates. Mix coconut sugar and cinnamon, then sprinkle it over the strawberries. Roll up the dough tightly from the long side, then slice it into 12 rolls. Place the rolls in a greased baking dish. Bake for 20-25 minutes or until the rolls are golden brown. In a bowl, beat together dairy-free cream cheese, softened coconut oil, maple syrup, and vanilla extract until smooth. Once the rolls have cooled slightly, spread the cream cheese frosting over the top. Bring a hand mixer or whisk, and beat until smooth and creamy. Once the cake is baked and cooled, spread the prepared coconut custard evenly over the top of the cake.
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