Jul 29, 20212 min read

Southwestern Roasted Vegetables and Chicken Salad

Love is freedom

We celebrate our food freedom by acknowledging the power that we have to choose our meals based on our preferences. 🙏🏻🌟💓

Food freedom means never judging who we are by what we choose to eat!!!

With this recipe, I want to invite you to be creative and use lots of colors, ingredients and nutrients on your plate! The list here is a suggestion, but feel free to experiment based on your own tastes. Eat the rainbow!!! 🎉🎊🙏🏻🌟

Ingredients:

3 Cups fresh baby arugula

1 Cup fresh curly parsley, chopped

1 Cup chicken, grilled

1 Cup black beans or chickpeas, previously cooked and drained

1/3 Cup raw red onion, chopped

2 garlic cloves, minced

1/2 Cup radishes, sliced

1/2 Cup cucumber, sliced

1 Cup cauliflower, cut into small florets and roasted

1/2 Cup white mushrooms, cut in half and roasted

1/2 red bell pepper, sliced and roasted

1 small avocado, mashed

1/4 Cup raw pumpkin seeds

4 cherry or Campari tomatoes (optional)

1/4 Cup extra-virgin olive oil

1 Tbsp lemon juice

1 Tbsp lime juice

1/2 tsp paprika

Crushed red chili pepper, to taste

Sea salt, to taste

Antonio’s Green dressing or avocado dressing from @flaviashealthykitchen 🙏🏻💓

Serves 4

Preparation

1) Place all the ingredients in a large salad bowl. Start with the baby arugula, continue with all the veggies, the chicken, and the beans. Add the parsley, the olive oil, lemon, lime, paprika, salt and pepper right before you toss. At the end top with the pumpkin seeds and mashed avocado.

2) Add the Antonio’s Green dressing or avocado dressing from @flaviashealthykitchen. Feel free to be creative! If you prefer not to add the chicken as a protein, you can substitute a different animal or plant-based protein. You can explore different vegetables as well!

3) Enjoy with love!!!

If you try this healthy recipe, please tag me and leave a comment.