Sautéed chicken & carrot salad with artichoke hearts
Simple and supportive for you gut, this Sautéed chicken & carrot salad with artichoke hearts is an easy and flavor-packed dish.
Ingredients
(Serving: 4)
1 lb chicken tenderloins
1 bag baby spinach
1/2 bag shredded carrots
1 can artichoke hearts
1/4 cup walnuts
1/4 cup cashews
1/4 cup pumpkin seeds
For the chicken:
1 Tbsp olive oil
1/2 tsp Kosher salt
4 turns fresh black pepper
1/4 tsp red pepper seasoning blend
Appliances & Utensils
Instructions
Cook the chicken and carrots: Heat 1 Tbsp olive oil in a large pan over medium heat. Season 1 lb chicken tenderloins with 1/2 tsp Kosher salt, 4 turns black pepper, and 1/4 tsp red pepper seasoning. Add chicken to the pan and cook for 4–5 minutes on each side until golden and cooked through. Add 1/2 bag shredded carrots to the pan and sauté with the chicken for another 2–3 minutes, until just softened.
Prepare greens and toppings: Roughly chop 1 can artichoke hearts. Set aside 1/4 cup each of walnuts, cashews, and pumpkin seeds.
Serve: On each plate, layer the baby spinach, warm chicken and carrots, chopped artichoke hearts, and mixed nuts and seeds (walnuts, cashews, pumpkin seeds). Toss gently and serve warm.
Pro Tip: If you are taking these as leftovers for the next day, consider keeping the ingredients in separate containers. You can enjoy this salad warm or cold, but be sure to keep the nuts on the side to prevent them from becoming soggy.
For vegetarian/vegan dietary preferences: Consider swapping chicken for chickpeas as the salad topper.
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Grace Barker