Chicken Walnut Salad with Beans and Artichokes
2 pounds cooked skinless and boneless chicken breasts, cubed
¾ cup thinly sliced red onion
3 stalks celery, sliced
½ cup walnuts, chopped
1 cup artichoke hearts, halved
10 cherry tomatoes, halved
2 cups mixed baby greens
3 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/3 cup freshly grated raw cheese
Sea salt and pepper for taste
1 cup cooked or canned garbanzo beans
All ingredients are preferably organic for maximum nutritional value
(grass fed organic chicken)
In a large wooden bowl gently mix chicken, onion, celery, walnuts, artichoke hearts, tomatoes, greens and parsley.
Add olive oil and toss it gently until ingredients are lightly coated.
Add lemon juice grated cheese, sea salt, pepper and beans. Mix it garnish with lemon and serve.
Makes 4 servings.
Adapted from the Whole Food Bible and modified by Dr. Eva Vig-Varga
|
