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Disclaimer: The information on this website is not intended to diagnose, treat, cure, or prevent any medical condition, nor is it intended to replace medical advice. Claims regarding specific nutrients have not been evaluated or approved by the Food and Drug Administration. Always consult with your physician or health care provider if you are concerned about specific medical conditions or before embarking on a new diet or exercise program.

  • Nicole Spear, MS, CNS

Blueberry Chicken Salad

Updated: Sep 25, 2018


Makes 4 servings

  • 3 boneless, skinless chicken breasts

  • 2 teaspoons creole seasoning

  • 2 tablespoons coconut oil

  • 8 cups romaine lettuce, roughly chopped

  • 1 cup fresh berries

  • 1 handful fresh parsley, chopped

  • 1 (15.5 ounce) can full fat coconut milk

  • ¼ cup coconut vinegar or raw apple cider vinegar

  • 1 teaspoon powdered stevia

  • 1 handful fresh cilantro

  • 1 teaspoon dried basil

Instructions

  1. Heat a large skill on medium heat

  2. Coat chicken breasts in coconut oil and creole

  3. Cook chicken in heated skillet until juices run clear

  4. Arrange lettuce, berries and fresh parsley on plates

  5. Combine remaining ingredients in a blender and mix well

  6. Place chicken on top of salads and pour dressing over all