Whole30 Sunday Salad

This Whole30 Sunday Salad is perfect for a dinner salad. And make extra, because the leftovers are excellent for meal prep.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Make the Creamy Chive Citrus Dressing

Step 2

In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken while you make the salad.

Step 3

Make the chicken:

Step 4

Preheat the oven to 350°F.

Step 5

In a blender, combine the olive oil, lime juice, red wine vinegar, onion, garlic, oregano, salt and pepper and blend. Put the chicken breasts in a shallow container, pour the marinade over and toss well. Cover and refrigerate for at least 4 hours, or overnight.

Step 6

Heat 1 tablespoon of olive oil in an oven-safe sauté pan over high heat. Once the oil is hot, lower the temperature to medium-high and sear the chicken breasts until browned, about 2 minutes per side, then bake for 25 minutes until cooked through. Set aside.

Step 7

Assemble the Salad:

Step 8

In a large bowl, add the greens and sprinkle with salt. If your greens are big, tear the leaves into smaller pieces. Sprinkle salt and add about 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the olives, radicchio, tomatoes, pepperoncini, celery, artichoke, red bell peppers, sun-dried tomatoes, and heart of palms. Toss to fully combine. Add more marinated onion oil until salad is fully coated and red wine vinegar. Season to taste with more salt and freshly ground black pepper.

Step 9

Serve with the dressing on the side and enjoy!

Step 10

Note: This salad is also perfect without the dressing, but we love it with a few spoonfuls!

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