Average Recipe
Prep Time
20 minutes
Cook Time
25 minutes

Serve this antioxidant-rich and anti-inflammatory salad for an easy lunch or light dinner. All of the ingredients can be meal prepped on the weekend and stored in individual containers in order to create quick lunches throughout the week. Arugula, radishes, and cabbage are part of the cruciferous family of vegetables, which stimulate your cells to begin producing more antioxidant and detoxification compounds! Blueberries are high in fibers that feed beneficial bacteria, and high in anti-inflammatory phytonutrients such as anthocyanins—a class of compounds that give blueberries their bright bluish-purple color! Basil is a concentrated source of several polyphenols that combat oxidative stress in the body! 



1½ pounds boneless chicken breasts pounded
1 tablespoons extra virgin olive oil
¼ teaspoons sea salt
¼ teaspoons black pepper


5 ounces baby arugula
2 cups thinly sliced red cabbage
1 bunches radishes thinly sliced
3 green onions sliced
1 cups blueberries
½ cups fresh basil
cups pumpkin seeds toasted


4 tablespoons extra virgin olive oil
2 tablespoons raw apple cider vinegar
½ teaspoons sea salt
¼ teaspoons black pepper
¼ teaspoons dry mustard powder