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Cannabis-Infused Rainbow Salad with Chicken
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Additional Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Entrées
Cuisine:
Cannabis Recipe
Diet:
Gluten Free
Servings:
1
serving
Author:
Emily Kyle, MS, RDN, HCP
Ingredients
½
cup
baby kale leaves
½
cup
cannabis fan leaves or baby spinach
¼
cup
shaved red cabbage
chopped
¼
cup
shaved Brussels sprouts
1
ounce
cannabis-infused lemon vinaigrette
divided
¼
cup
diced yellow bell pepper
diced
¼
cup
diced plum, peach, or nectarine
diced
¼
cup
blueberries
¼
pounds
diced cooked chicken breast
diced
Instructions
In a large bowl, mix together the kale, fan leaves, red cabbage and shaved Brussels sprouts.
Pour in the lemon vinaigrette over the mix and toss well to ensure all leaves are well coated. Transfer this mix to your final serving bowl.
Top the mix with the diced pepper, plum, peach or nectarine, and blueberries.
Top with the cooked, diced chicken.
Serve topped with any desired remaining lemon vinaigrette and enjoy!
Nutrition
Serving:
1
salad
|
Calories:
280
kcal
|
Carbohydrates:
22
g
|
Protein:
38
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
96
mg
|
Sodium:
368
mg
|
Potassium:
704
mg
|
Fiber:
4
g
|
Sugar:
14
g
|
Vitamin A:
3107
IU
|
Vitamin C:
118
mg
|
Calcium:
85
mg
|
Iron:
3
mg