Colorful Chicken Salad (AP)

Serves 1


  • 4-5 oz. chicken breast
  • 3-4 oz. of corn (organic)
  • 3-4 oz. green beans
  • 1 teaspoon olive oil

Salad Dressing

  • 2-3 tablespoons of Bragg Liquid Aminos
  • 1 tablespoon of honey
  • Sprinkle of Celtic salt (optional)

Chicken prep:

Preheat the oven to 450° F. Place the chicken in a pan and sprinkle with olive oil and a pinch of salt. Place the pan in the oven and roast for about 10-15 minutes, flipping the chicken occasionally. After cooked, let the chicken cool, then chop into small cubes.

If using frozen corn or green beans, defrost them by placing them in boiling water for about 1-2 minutes. Next, drain corn or green beans well, let them cool off for a few minutes, then chop the green beans finely and mix them with the chicken.

Salad prep:

Blend the Bragg Liquid Aminos and honey together. Then add to the chicken and mix it in well. Add a pinch of salt if necessary.