LI Naturally: Organic Salad Recipes

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Organic Chicken Caesar Salad Jar
By Liana Werner-Gray, excerpted from her book "10-Minute Recipes"
Total time: 10 minutes

Makes 4 Jars - You will need 4 jars

3/4 cup Primal Kitchen (natural non-gmo) Caesar Salad Dressing
1 batch of Chicken Tenders
1 batch of Chickpea Fries (gluten free alternative to croutons)
2 tablespoons nutritional yeast (dairy free alternative to Parmesan cheese)
1 teaspoon Redmond Real Garlic Salt
1/4 lettuce, sliced

Direction for layering the Salad Jars:
1. Prepare the 4 jars. Pour 3 tablespoons Primal Kitchen Caesar Dressing into each jar for the bottom layer.
2. Add chicken tenders for the next layer.
3. Add chickpea fries for the next layer.
4. Sprinkle 1/2 a tablespoon of nutritional yeast and 1/4 teaspoon garlic salt for the next layer.
5. Finish with lettuce at the top.
6. Seal with lid and store in fridge. Stays fresh for up to 4-5 days!

Turmeric Almond Encrusted Chicken Tenders
Ask the butcher to cut this into strips for you or buy prepackaged strips and you’ll save even more time.
Total time: 10 minutes

Serves 4

3/4 cup extra-virgin coconut oil, for cooking or Primal Kitchen avocado oil
1 pound boneless, skinless chicken breast, cut into strips
1 cup almond flour
2 tablespoons turmeric powder
2 teaspoons real salt

1. Add the oil to a large pan and heat on medium-high.
2. In a bowl, mix the almond flour, turmeric, and salt. Add this mixture to a plate.
3. Wash the chicken strips in water and then dip them in the almond flour mixture. Coat well and then drop them into the hot pan.
5. Cook for 4 minutes on each side until golden brown and the chicken is cooked through.

If you have a nut allergy, use Tigernut flour instead of almond flour.

Chickpea Fries
Chickpea Fries are an excellent snacked eaten hot, or even cold, you can take it to lunch the next day or even add them to soups and salads!

Total time: 10 minutes

Serves 1–2

1 14-ounce can organic BPA-free chickpeas, drained of liquid
1 tablespoon Primal Kitchen Avocado Oil
¼ teaspoon real salt
Pepper, to taste

1. Heat a fry pan with oil on medium heat. When hot, add the drained chickpeas.
2. Sprinkle with salt and pepper, and cook for 5–7 minutes or until golden brown on the outside.
Liana Werner-Gray
Founder and Author of The Earth Diet 

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