Anti-Inflammatory Arugula Salad with Apples, Walnuts and Fennel - Dawn Laflin

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Yields1 Serving

Ingredients
 6 cups Aurgula
 ¼ cup Sunflower Seeds
 1 Apple
 ¼ cup Walnuts
 6 oz Chicken Breast
 ¼ Fennel, bulb
  Red Onion
 ½ Red Bell Pepper
 2 tbsp Tahini
 1 tbsp Maple Syrup
 1 ½ tsp Lemon Juice
 1 tbsp Water
  tsp Sea Salt

Directions
1

Slice and chop chicken breast from the rotisserie. Set aside. If making this vegetarian, swap-out the chicken with a plant-based protein such as lentils, chickpeas or northern beans.

2

In a large mixing bowl whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.

3

Pour the dressing over the arugula and toss to coat evenly. Fold in the chopped chicken, walnuts, fennel, sunflower seeds, bell peppers and apples. Transfer to plates and serve immediately. Enjoy!

Ingredients

Ingredients
 6 cups Aurgula
 ¼ cup Sunflower Seeds
 1 Apple
 ¼ cup Walnuts
 6 oz Chicken Breast
 ¼ Fennel, bulb
  Red Onion
 ½ Red Bell Pepper
 2 tbsp Tahini
 1 tbsp Maple Syrup
 1 ½ tsp Lemon Juice
 1 tbsp Water
  tsp Sea Salt

Directions

Directions
1

Slice and chop chicken breast from the rotisserie. Set aside. If making this vegetarian, swap-out the chicken with a plant-based protein such as lentils, chickpeas or northern beans.

2

In a large mixing bowl whisk together the tahini, maple syrup, lemon juice, water and salt. Season the dressing with additional salt or lemon juice if needed.

3

Pour the dressing over the arugula and toss to coat evenly. Fold in the chopped chicken, walnuts, fennel, sunflower seeds, bell peppers and apples. Transfer to plates and serve immediately. Enjoy!

Anti-Inflammatory Arugula Salad with Apples, Walnuts and Fennel

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