I’m so happy to introduce you to my friend Joyce from The Skinny Pear! She’s created an awesome, simple recipe for ya’ll to enjoy so I hope you pop over and visit her site to learn more about the deliciousness she shares there.
There is nothing better than a crisp, fresh chicken vegetable salad. Summer is around the corner and it is salad season!
Recently I started to grow my own sprouts, you can check it out here. I am loving that there is beautiful little green plants filled with goodness sitting on my counter. Not only are sprouts beneficial health-wise, they are fantastic for getting kids involved in growing food. My daughter thought it was great watching the seeds sprout and they are so easy to grow
Sprouts brighten up a meal, my hubs loves them on his sandwiches for work and says they add that extra little crunch the sandwiches are missing. I wanted to create a salad that was different, that didn’t necessarily have lettuce in it..Cue the sprouts!
- 1 medium carrot
- Half a cucumber
- 2 stalks of celery
- 1 small broiled chicken breast
- Handful of home gown mixed sprouts (I used sunflower, red clover, broccoli & alfalfa) -
- To make the dressing, simple combine all the dressing ingredients, whisk together and store in an air tight container.
- Broil your chicken, I used a simple herbed sea salt, but you could also use a homemade BBQ sauce if you wanted to kick it up a notch. Slice up your veggies, toss in your chicken and top with your dressing.
Joyce is a mother to two beautiful children, wife to an amazing husband. She spends her day’s blogging at The Skinny Pear, studying to become a registered holistic nutritionist and runs a photography business. When she’s not busy doing all of that, she’s skiing down mountains in the winter and fishing in the summer. Oh and she’s running her first half marathon this year! You can follow her on Facebook and Twitter.