New You Boot Camp Shrimp Burgers
13th April 2015
New You Boot Camp Tuscan Chicken Pan
13th April 2015
Ingredients
- 2 cup skinless, boneless chicken breast diced, cooked
- 2 cup artichoke hearts frozen or fresh
- 3 large tomatoes cut into small wedges
- 1 cup fresh basil chopped
- Panzanella Vinaigrette
- 2/3 cup extra virgin olive oil
- 2 tbps lemon juice freshly pressed
- Himalayan Crystal Salt and freshly ground black pepper
- 2 tbps organic virgin coconut oil
Servings:
Instructions
- Put some coconut oil on the artichoke hearts and season to taste.
- Grill the artichoke about 2 minutes on each side, or until golden-brown. Then transfer them to a large salad bowl.
- Add the chicken, the tomatoes, the olives, and the fresh basil to the bowl, and toss to combine.
- In a small bowl, combine the ingredients for the vinaigrette. Season to taste and mix well.
- Drizzle the vinaigrette over the salad, toss, and serve.
- Enjoy!
