Note to everyone, the photo in the recipe is for two people ha!
|15-20 slices (about four centimeters long) are actually optional, and the slices are well cooked.|
mini bell pepper
|Two (large regular bell pepper halves)|
|20 pieces (small pieces about two centimetres)|
|12 (8 is recommended if switching to fava beans)|
|A whole one.|
|Two small handfuls (lettuce will do)|
raw cashew nuts
|A small handful (almonds, walnuts are fine)|
popped quinoa flowers
|Two large handles (or none at all)|
|One teaspoon (you can do without)|
|Three teaspoons (apple cider vinegar or any other vinegar with a bit of fruit flavor is fine)|
fresh lemon juice
How to make a refreshing moist chicken salad with sausage
Marinate chicken breasts with 1 teaspoon of grapefruit vinegar, 1 teaspoon of sesame oil and 1 teaspoon of wine for about 15 minutes.
Brown the chicken in a non-stick baking dish, preferably on both sides, for tenderness, over medium-low heat first, then slightly higher heat for better browning! If using a regular non-stick pan, rub less olive oil on the bottom of the pan.
Heat the mini bell peppers slightly in a baking dish; I prefer them crispy. If you want the peppers to be soft, you can smother them with a lid on low heat. Cook the corn, squash and beans in water.
The cranberries and popped quinoa flowers do not need to be processed. Sauté the cashews and sesame seeds in a skillet to release some fragrance.
To make the dressing: 2 tsp olive oil, juice of a quarter of a lemon, 2 tsp grapefruit vinegar and 1 tsp ground flaxseed, mix well.
Spread spinach on a bed of beans and peppers, top with a layer of popped quinoa flowers, half of the cashews and cranberries, then spread over the pumpkin. Sprinkle with a second layer of popped quinoa flowers, cashews, cranberries and sesame seeds. Place the corn and grilled chicken on one side of the plate and sprinkle the dressing evenly over the meat or vegetables. Appetit! To your appetite!