Fancy Café Salad

Another Eden + Jonah lunch collaboration that is too good (and too easy) not to share. You could easily impress a crowd or just treat yourself with this salad, it tasted like something you'd order at a fancy café for like $29.

ALSO - bitter greens (arugula and parsley, even the green apple!) are great for digestion and contribute to glowing skin. Lots of super foods in this bowl, your body and brain will thank you for being so kind to yourself!

Serves 2.

Ingredients

For the salad:

4 cups (or 4 large handfuls) Arugula

1/2 cup (or just a handful) Parsley, roughly chopped

1 granny smith apple, thinly sliced

1 avocado, cubed

1/4 cup sunflower seeds

1/4 cup hemp hearts

Parmesan cheese

For the chicken:

1 lb. chicken, sliced into tenders

1-2 Tbsp. extra virgin olive oil

1 tsp paprika

1 tsp salt

fresh cracked black pepper

For the dressing:

2 Tbsp. extra virgin olive oil

2 Tbsp. fresh squeezed lemon (I just used 1/2 a lemon)

1 tsp honey

1 tsp dijon

1 tsp tahini (optional, gives the dressing a creamier texture!)

1/2 tsp salt

fresh cracked black pepper

Method

1. Add the chicken, olive oil, and seasonings to a bowl and toss to coat. Heat a cast iron skillet over medium-high heat while the chicken marinates, 4-5 minutes. Cook the chicken for 2-4 minutes each side, or until internal temp reaches 165° F, and remove from heat to let it rest.

2. While the chicken cooks, prepare the dressing by mixing evoo, lemon juice, honey, Dijon, tahini, salt and pepper to a large mason jar and shake, or whisk, until combined.

3. Add arugula and parsley to a large bowl, pour dressing over and toss until well coated.

4. Divide the dressed salad evenly between 2 bowls, topping with matchstick apples, seeds, and avocado. Use a vegetable peeler to get large, fancy cheese shavings on top of the salad.

5. Cut chicken into bite size pieces and add to the top of the salad. Top with fresh cracked black pepper and enjoy!

PS - make my mom's croutons to take this salad to the next level.