Spring chicken Poke-style Bowl Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 4


INGREDIENTS

Salad:

  • 454 g (1 lb) chicken breasts, cooked and cut into strips
  • 340 g (3/4 lb) asparagus
  • 1.5 litres (6 cups) spring mix salad
  • Red and yellow pepper, cut into strips
  • Red grapes, whole or cut in half lengthwise
  • 40 g (1/3 cup) pine nuts, dry-roasted

Dressing:

  • 100 g (1/2 cup) olive oil
  • 1 egg yolk*
  • 15 ml (1 tbsp) balsamic vinegar
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) maple syrup
  • 30 ml (2 tbsp) fresh basil, chopped
  • 30 ml (2 tbsp) fresh mint, chopped
  • 1 ml (1/4 tsp) salt
  • Pepper, to taste

 


PREPARATION

  1. Mix the dressing ingredients together, whisking well for a smooth texture. Cover and refrigerate.
  2. Steam the asparagus and rinse with cold water and drain.
  3. To serve, divide the salad into 4 serving bowls. Add peppers and chicken strips, grapes and asparagus for a "poke-” style  bowl.
  4. Pour dressing over top of each serving and serve.

 

Recipe Spring chicken Poke-style Bowl
Gluten-free, dairy-free (casein-free) and hypotoxic 
By: Cuisine l'Angélique

A tasty and refreshing salad that will seduce with its lively colors!


TIP

For serving, chicken and asparagus can be cold or warm, depending on taste.

* The addition of egg yolk to the dressing makes for a creamy dressing.