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FRIDAY - Dinner

Grilled Chicken Salad with Anti-Inflammatory Dressing



  • 1 Boneless Skinless Cage Free Chicken Breast
  • 1/8 Tsp Salt + Pepper
  • Mixed Greens
  • Microgreens
  • 1 Tsp Extra Virgin Olive Oil
    Anti-Inflammatory Dressing: (*MP)
  • 1/4 Cup raw Cashews
  • 1 Tbsp Chia Seeds
  • 2/3 Cup Almond Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Raw Honey
  • 1/2 tsp ground Turmeric
  • 1/2 tsp ginger powder
  • 1/2 tsp curry powder
  • 1/8 tsp mustard powder
  • 1/8 tsp salt
  • 1/8 tsp pepper


Dressing: Place the cashews and chia seeds in a small food processor or ninja. Grind them into a powder. Put the cashew / chia mix in your blender with the remaining ingredients. Blend until smooth and creamy. Chicken/Salad: Season your raw chicken breast with salt and pepper on both sides. Heat a small frying pan to medium-high heat. Add olive oil. Grill chicken breast on each side for about 5-7 minutes until golden and slightly crispy. Remove chicken from heat and place on cutting board. Slice chicken immediately. Prepare salad with whatever veggies you'd like, top with chicken pieces and creamy dressing. Enjoy!

(*MP) Meal Prep - This ingredient is included and prepared ahead of time in Barefood Nutrition's Meal Prep Guide. Download here.

Earlier Event: November 10
FRIDAY - Lunch
Later Event: November 13
MONDAY - Breakfast