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Bone Broth Poached Chicken and Herb Salad
Atlanta Fowler
Bone Broth Poached Chicken and Herb Salad

Prep 10 mins | Cook & assemble 20mins | Serves 4 as a side

Recipe: Kira Love - Masterchef Contestant

Ingredients

For the chicken

For the salad

  • ¼ Savoy cabbage
  • 2 cups spinach or greens
  • Handful parsley
  • Handful mint
  • Handful tarragon
  • Sliced Spanish onion
  • 1 pink lady apple
  • Activated pecans
  • ½ avocado

Gut-loving dressing

Method

  1. Bring a small saucepan of water to boil.
  2. Add Meadow & Marrow Bone Broth Concentrate, garlic and chicken breast and reduce to a gentle simmer for 15 minutes.
  3. Turn off the heat and leave to sit for another 5 minutes. 
  4. Remove from saucepan and place on a paper towel to allow excess water to drain. Slice once cool enough to touch.
  5. Layer salad ingredients on platter beginning with the cabbage, greens and herbs. Then layer red onion, apple, pecans and finish with chicken and avocado. 
  6. Add a squeeze of lemon juice and fresh grated garlic to the Great Guts Mayo and drizzle over salad.