The Lilly House Salad

The Lilly House Salad

pinch of feta
1 bag of spring mix
pinch of bleu cheese
2 chicken breasts
1 1/2 cup raw snap peas
1 cup red grapes, halved
1 handful of baby spinach
1 tomato, roughly chopped
1/2 yellow onion, cut into thin strips
1 heaping tbsp mustard, spicy brown dijon

1 tbsp coconut oil
a few sprays of Bill Bragg’s amino acids
fig balsamic vinegar–or regular balsamic

1. chop up your fruits and veggies
2. toss salad greens, grapes, tomatoes, and cheese together in a bowl
3. add coconut oil to pan on medium heat
4. sauté chicken breasts with onions
5. as it browns, spray with aminos
6. add mustard before coconut oil is completely absorbed
7. right before turning the heat off, add snap peas
8. stir around until peas are softened
9. serve on a plate
10. cut chicken into strips
11. toss in with salad
12. drizzle salad with your choice of balsamic vinegar

4-6 depending on how much you plan to serve yourself or others

* This salad is named after a great friend of mine. I love you, Lilly.

2 thoughts on “The Lilly House Salad

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