Recipes for Summer Sustenance: Dried Cherry & Chicken Salad
- Jessica Hugle-Foster, BA, CHC
Dried cherries are a quick and easy salad ingredient that can help you enjoy the taste of summer all year long!
This salad is one of my personal favorites, because I have to avoid acidic foods due to a chronic infammatory condition called Interstitial Cystitis. This salad provides color, texture, flavor, and nutrition, all while helping me stick to an IC-friendly diet! Not to mention, the avocado and flaxseen oil provide health fats; the cherries provide a punch of flavor, fiber, and antioxidants; and the cabbage provides multiple vitamins, minerals, fiber, and antioxidants.
- Baby red leaf and romaine lettuce
- Goat cheese
- Shredded Carrots
- Shredded red cabbage
- Dried sweet Cherries (no sugar added)
- Grilled chicken tenderloins
- Flaxseed oil (with or without lingans)
- Sliced almonds
- Exchange dried cherries for fresh or frozen wild blueberries
- Salt to taste
- Add lettuce to medium-sized salad bowl. I use a third of a standard-sized, prepackaged container.
- Wash cucumber. If seeds or skin bother your stomach, remove them when it is appropriate. Cut off 1/8 of cucumber and cut into small wedged slices. Add to bowl.
- Sprinkle a small amount of goat cheese to taste.
- Wash whole avocado and cut in half. Cut two slices from one half and dice those into small cubes. Add to bowl.
- Add a small handful of shredded cabbage and carrots to the bowl.
- Remove about five large dried cherries from bag. Cut into quarters, or smaller, and add to bowl.
- Cut one to two grilled chicken tenderloins into small pieces and add to bowl.
- If your flaxseed oil has lingans, shake your bottle so that they can be dispersed in the oil (lingans=antioxidants). Add no more than 1 tablespoon of oil to salad.
- Sprinkle about 1/8 cup of almond slices onto salad.
- Toss and enjoy!