• Nicole Spear, MS, CNS

Chicken Italiano Salad

Makes 4 servings

  • 2 large parsnips, cubed

  • 1 tablespoon coconut oil

  • ½ teaspoon salt

  • 1 red onion, sliced

  • 1 tablespoon olive oil

  • ½ teaspoon sea salt

  • ½ teaspoon Italian seasoning

  • 8 cups dark leafy mixed greens

  • 2 large boneless, skinless chicken breasts, cooked and cubed

  • 1 cup canned artichoke hearts, sliced

  • 2 cups cherry tomatoes

  • 1 cup walnuts, chopped

  • ½ cup olive oil

  • ½ cup raw apple cider vinegar

  • 1 tablespoon itailan seasoning

  • ½ teaspoon powdered stevia

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper


  1. Preheat oven to 400 degrees.

  2. Coat parsnips with coconut oil and sea salt.

  3. Place in a glass baking dish and bake for 25-35 minutes or until soft.

  4. Heat a medium skillet on medium low heat.

  5. Add red onion, olive oil, sea salt, and Italian seasoning.

  6. Sauté onions until just slightly tender. Set aside.

  7. Arrange dark leafy mixed greens on plates.

  8. Top with chicken, red onion, parsnips, artichokes, cherry tomatoes and walnuts.

  9. In a blender, mix remaining ingredients.

  10. Pour dressing over salad.

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