Winter Salad with Maple Ginger Chicken

This healthy salad is topped with tender chicken and maple ginger glaze. Adding a light vinaigrette and slightly blackened sweet peppers add a little warmth to this delicious winter salad. Winter salads don’t have to be heavy to be hearty. This salad has an Asian twist making it one of a kind. Enjoy!





8 organic skinless boneless chicken thighs
2 tbsp. gluten-free tamari sauce
1 tbsp. freshly minced ginger
1 tbsp. pure maple syrup
2 organic peppers, red or orange, cut into strips
1 tbsp. extra virgin olive oil
1 head of organic romaine lettuce, wash, dry and break the leaves into large pieces
1 avocado, thinly sliced
For the dressing ~ 2 tbsp. extra virgin olive oil + 1 tbsp. organic GF apple cider + 1 tbsp. GF tamari sauce + 1 minced garlic clove + 1 tsp. pure maple syrup Sea salt and organic GF freshly ground black pepper to taste


Preheat oven to 400 F
Combine tamari sauce, ginger, maple syrup and chicken in a large bowl, rest for 15 minutes.
Place peppers on a baking sheet lined with foil paper, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes then broil for 1 to 2 minutes until peppers are slightly black on the edges. Keep an eye on the peppers as not to burn them.
Place the chicken on a baking sheet lined with parchment paper and bake for 20 - 25 minutes at 400 F or until fully cooked. Just before serving cut the chicken into strips.
To construct ~ toss romaine and avocado with the dressing and place on a platter, arrange peppers on the outside and place the chicken on top of the salad. Season with salt and pepper to taste.

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