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Winter Salad with Maple Ginger Chicken

Published: October 28, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Moderate
Cook Time Cook Time 40 Minutes
Serves Serves 4
Winter Salad with Maple Ginger Chicken
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Average Rating: 4.5 | Rated By: 4 users

This healthy salad is topped with tender chicken seasoned with maple ginger glaze. The 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. Enjoy!

 

 

 

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Ingredients

  • 8 skinless boneless chicken thighs
  • 2 Tbsp. gluten-free tamari sauce
  • 1 Tbsp. freshly minced ginger
  • 1 Tbsp. honey
  • 2 bell peppers peppers, red or orange, cut into strips
  • 1 Tbsp. extra virgin olive oil
  • 1 head of romaine lettuce, wash, dry and break the leaves into large pieces
  • 1 avocado, thinly sliced
  • For the dressing ~ Whisk together 2 Tbsp. extra virgin olive oil + 1 Tbsp. GF apple cider + 1 Tbsp. GF tamari sauce + 1 minced garlic clove + 1 tsp. honey

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    Instructions

  • Preheat oven to 400 F
  • Mix together tamari sauce, ginger, honey 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 charred on the edges. Keep an eye on the peppers as not to burn them. Set aside
  • Place chicken on a baking sheet lined with parchment paper and bake for 20 - 25 minutes 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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