Rainbow Chicken Salad - alive magazine
This colourful, nutrient-rich salad is chock full of flavonoids—phytochemicals that give many plants their vibrant hues. To create a vegetarian version of this…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Whisk
- Glass cruet
- Grater
- Measuring cup
- Measuring spoon
- Salad plate
Ingredients
- s (350 mL) frozen organic corn kernels, thawed
- 1/2 cup (125 mL) chopped cilantro (watercress also works well)
- 3 Tbsp (45 mL) camelina oil
- 2 Tbsp (30 mL) low-sodium soy sauce
- 2 tsp (10 mL) peeled and grated fresh ginger
- 1 Tbsp (15 mL) coconut or rice vinegar
- 1/4 cup (60 mL) roasted pumpkin seeds, shelled
- Pea shoots or other microgreens or sprouts, for garnish (optional)
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