2 tablespoons chromatic oregon agave, positive much to taste
2 teaspoons finely grated citrus zest
1 spoon Dijon mustard, positive much to taste
1/4 spoon good salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper, positive much to taste
1 tablespoonful poppy seeds
For the salad
8 ounces skinless, boneless chickenhearted bosom halves, oregon 2 cups cooked, shredded chickenhearted bosom from a rotisserie chicken
Pinch good salt
1/8 spoon freshly crushed achromatic pepper
1/4 cupful earthy sunflower seeds
6 cups torn romaine lettuce hearts
6 cups torn bibb lettuce leaves
1 cupful thinly sliced fennel
1/2 cupful caller blueberries
Nutritional Facts
Per serving
Calories
297
Fat
20 g
Saturated Fat
2 g
Carbohydrates
16 g
Sodium
209 mg
Cholesterol
36 mg
Protein
16 g
Fiber
5 g
Sugar
9 g
This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.
From cookbook writer and registered dietitian nutritionist Ellie Krieger.