ORANGE BASIL SALAD (HEALTHY AND TASTY)
#kraftedkitchen #salad #orange #basil leaves #healthy
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DRESSING:
2 TBSP HONEY / SHAHAD
1 TBSP WHITE VINEGAR / SAFAID SIRKA
2 TBSP EXTRA VIRGIN OLIVE OIL / ZAITOON KA TEIL
1 TSP SALT / NAMAK (TO TASTE)
1 TSP FRESHLY GROUND PEPPER / KUTI HUI KAALI MIRCH
SALAD
½ CUP ROMAINE LETTUCE LEAVES / SALAAD KE PATTE
2 ORANGES / SANTARE (PREFERABLY MANDARINE)
10-15 BASIL LEAVES / BASIL KE PATTE
1 MEDIUM SIZE RED ONION SLICES / LAL PYAAZ
½ CUP FETA CHEESE
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Basil Salad Recipe | Perfect Summer Salad
So excited to share this easy recipe with you all for my perfect summer salad. I absolutely love my chicken basil salad. Cook with me as I share helpful tips and tricks to use around the kitchen and also walk you through a practical recipe that wont break your time or your budget! And the best thing is that it is packed with flavor all while being a healthy bite!
Chicken Basil Salad Recipe
Ingredients (to serve 3 adults for the week):
-4 pounds chicken breast, 2 large tubs of baby spinach and spring mix, 4 ounces of microgreens, 8 ounces of alfalfa, Sea Salt, Fresh pepper corns, one 14.5 ounce jar of Trader Joe's cajun alfredo sauce, coconut amino, 2 large lemons, 8 ounces of fresh basil leaves, 2 green onions, large honey crisp apples, olive oil, and hemp hearts.
Tools Needed
-3 tinfoil pans
-1 large pan
-foil
-saran wrap
-1 large mixing salad bowl
-knife for cutting
-cutting board
Directions (to serve three adults per meal)
-Clean and butterfly chicken thighs
-Place saran wrap in a tinfoil and place butterfly chicken evenly on the pan
-Put an even amount of sauce on the chicken and fold the flavors onto both sides, massaging the sauce into the chicken
-Heat up the pan on medium to high heat. Put 1-2 caps of olive oil on the pan to heat up. Once the oil heats up, gently place 2-3 chicken pieces on the heated pan.
-Sear the first side for about a month and a half. During this time, put salt and pepper on the side facing you to liking.
-After 1.5 min, flip the chicken onto the other side to cook for another 1.5 min.
-After the chicken is slightly browned, then place the chicken in a foil tin.
-After all chicken pieces are complete and placed in the foil tin pans, then place the pan seared chicken in the oven on 350 degrees for ten minutes.
-Take the chicken out after 10 min and let the chicken cool for 15-20 min. While the chicken is cooling, cut and assemble the salad.
-Put 4-5 large hand scoops of the mixed salad greens in a large bowl.
-After, put and de-seed 3 large lemons and freshly squeeze the lemon juice directly on the spinach and greens. Massage the juice into the salad.
-After, take about 1.5 ounces of microgreens and mix them into the bottom, middle and top layer of the salad.
-Take about 2 ounces of alfalfa and mix them into the bottom, middle and top layer of the salad.
-Mix 0.2 ounces of coconut amino at the bottom, middle, and top layer of salad (or to your liking)
-Mix 3-4 large spoon fulls of hemp hearts at the bottom, middle and top layer of the salad.
-Use half of the green onion stalk to cut into small pieces the green onion and mix into the bottom, middle and top layer of the salad.
-Rough cut of the 2 ounces of the basil leaves (not the stems).
- Cut half of the honey crisp apple into large chunks and place them at the bottom, middle, and top layer of the salad.
-Freshly grounded pepper on the bottom, middle and top layer to liking.
-Select your plate, and place the salad on the bottom layer, the chicken pieces (to liking) for the second layer, another layer of salad, and the top layer of chicken. Then, top it off with some fresh lemon juice. Clean the plate to serve. Bon Appetit!
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Grilled Peach Salad with Basil Vinaigrette
Use your farmer’s market peaches in this savory summer dish. Grilling the peaches brings out their natural sugars, sweetening them up even more for the perfect salad topping ????????CLICK FOR THE RECIPE????????
✨RECIPE INSTRUCTIONS✨
INGREDIENTS:
Grilled peach salad
2 peaches, sliced into wedges
1 tablespoon olive oil
8 ounces leafy greens (we used a mix of arugula, spinach and butter lettuce)
1/4 cup thinly sliced red onion (about 1/4 a large red onion)
1 cup cherry tomatoes, sliced lengthwise
2 medium avocados, diced
4 ounces goat cheese (could swap for feta cheese)
1/3 cup raw unsalted pistachios, roughly chopped
Basil vinaigrette
1/2 cup olive oil or avocado oil
1/4 cup apple cider vinegar
2 1/2 tablespoon raw honey
2 teaspoons dijon mustard
1/2 teaspoon kosher salt
2 tablespoons fresh chopped basil
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t i m e s t a m p s ✨
Intro: 0:00
How to grill peaches: 0:23
How to make basil vinaigrette: 0:50
How to build grilled peach salad: 1:12
Why we love it: 1:51
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
» Learn more about me here:
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Tomato Watermelon Basil Salad
I uploaded this to Instagram in the summer but didn't here for some reason. I guess it's summer somewhere in the world :)
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My name is Russell James. I cured my acne with raw foods and detoxing many years ago. Teaching others how to make raw food is one of the things I do. If you want to learn how to eat raw sandwiches all week, or put on a showstopping raw dinner party for friends then you're in the right place. You can find out more about me here -