This is part 2 of the requested recipe from my “Thursday Girls”. I served this at a pot luck lunch and everyone wanted the recipe. Like most of my main dish cooking…I make it up as I go. This is a guideline have fun changing things up and adding or subtracting along the way.
- For a small salad use 4-6 “Crispy Chicken Tenders” This would feed 2-3 people.
- 2 Cara Cara oranges* peeled and sliced (I like to cut the peel and rind from the flesh of the orange before slicing in bite-size chunks.)
- 1 cup of fresh blueberries*, washed
- 1 avocado cut into bite-sized chunks.
- 2-3 stalks of Bok Choy, chopped and lightly sauteed
- 1-2 green onions, chopped
- Roasted nuts, optional
Dress with Olive oil, a touch of fresh lemon juice, salt and pepper to taste.
*If the fruit is a bit tart I will drizzle with a bit of agave nectar and toss the salad to blend.
Julie Bakes Gluten Free 