| Prep Time | 5 |
| Servings |
|
Ingredients
- 3 grilled chicken breasts
- 4 hard boiled eggs
- 4 beets sliced
- 6 radishes sliced
- 3 carrots sliced or shredded
- 1 pint cherry tomatoes halved
- ¾ cup goat cheese crumbled
- ½ cup pumpkin seeds toasted
Dressing
- 3 TBS my salsa verde recipe
- 1 TBS olive oil
- 1 TBS white balsamic vineagar
Ingredients
Dressing
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Instructions
- Follow directions for grilled chicken breasts recipe.
- In a small saucepan add 4 eggs and bring to a boil over medium-high heat. Once boiling, bring the water down to a simmer by lowering the heat. Simmer for 10 minutes. Remove eggs and put in ice and water bath. Peel.
- Place 4 bowls on your counter and be creative as to how you assemble these bowls. This is an opportunity to let your creativity shine. Top with the beets, radishes, carrots, tomatoes, goat cheese and pumpkin seeds.
- To make dressing, place salsa verde, olive oil and vinegar in a small jar with a lid and shake vigorously.
- Drizzle with salad dressing and enjoy!