Recipe: Crunchy Salad w/ Chicken

I don’t know anything about the philosophy behind eating raw foods—I’m not a raw foodie—but I certainly felt virtuous eating this salad chock full of goodies. There’s no doubt we evolved eating a lot of our food raw, so it’s probably not such a bad thing once in a while. Besides, don’t we all need options this time of year when the last thing we want to do is heat up the kitchen?

With all the sturdy vegetables, this one would travel well as long as you kept the dressing separate until ready to eat.

Crunchy Salad w/ Chicken


2 Tbsp. olive oil

1 1/2 Tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 small garlic clove, minced then mashed to a paste with some salt

kosher salt and fresh ground pepper, to taste


1 head romaine lettuce, sliced into ribbons

2-3 small turnips or 4 radishes, chopped into halfmoons

1/2 head red cabbage, sliced into thin ribbons

2 carrots, sliced into rounds

2-4 cups cooked chicken (leftover rotisserie chicken is perfect)

— Make dressing by combining all ingredients in bottom of salad bowl and whisking until emulsified. Add salad ingredients and toss together.

Serves 4.






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