Taste the rainbow with this vibrant, high-protein, cannabis rainbow chicken salad made with delicious fresh fruit for a hearty entree-style meal that is naturally gluten-free and finished with a zesty lemon cannabis vinaigrette.
Preheat the oven to 350°F. Prepare a foil-lined baking sheet and set aside.
In a ziplock bag, combine the diced chicken breast and 1/2 of the lemon vinaigrette. Let sit to marinate for at least 20 minutes.
After the chicken has marinated, discard the excess marinade and evenly lay the chicken on the foil-lined baking sheet. Sprinkle with salt and pepper to taste.
Bake the chicken for 20 minutes, tossing once halfway through. Ensure the chicken has been cooked to an internal temperature of 165°F.
While the chicken is cooking, mix together the kale, cannabis leaves, red cabbage and shaved Brussels sprouts for the base of your salad. Spread evenly among your bowl or meal prep container.
Top with the bell pepper, plum, peach or nectarine, and blueberries.
Top with cooked chicken.
Serve topped with the remaining lemon vinaigrette and enjoy!