Cabbage, Jicama, Nuts and Fruit Salad With Pan-Seared Chicken

Cabbage, Jicama, Nuts and Fruit Salad

Ingredients

• 2 cups thinly sliced red cabbage
• 2 cups thinly sliced green cabbage
• 2 cups julienned jicama
• 1 cup julienned carrot
• 2 apples, sliced
• 1/3 cup dried cranberries
• 1/3 cup dried cherries
• 1/4 cup sliced almonds, toasted
• 1/4 cup broken pecans, toasted
• 1/2 cup mint chiffonade (roll leaves together, then cut into thin slices)
• Pan-Seared Chicken (recipe below)
• Sweet Lemon Vinaigrette (recipe below)

Instructions

Toast the almonds and pecans in a dry skillet until they give off a nutty smell. Cool.

Arrange the salad ingredients and drizzle with the vinaigrette. Lay the sliced cooked chicken breasts over the salad. Top with the nuts and mint.

Pan-Seared Chicken

Ingredients

• 4 6 ounce chicken breasts
• salt and pepper
• avocado oil

Instructions

Place chicken breasts in a zip lock bag and pound to an even 1/2″ thick. Then sprinkle with a small amount of salt and pepper. Heat a skillet over medium high. Drizzle the skillet with avocado oil and swirl the pan. Add the chicken to the pan. Let sear for 4 minutes without moving the chicken. Flip over and sear the other side for 4 minutes or until cooked through. Let rest, then slice.

Sweet Lemon Vinaigrette

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Place all ingredients in a jar with a lid and shake until well blended.