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!
Ingredients
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
⅓ 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