Chili Lime Chicken Salad with Kohlrabi from our Garden :) | Garden Harvest Recipe | Set Apart Farm

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein alternative, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more economical.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onion offers a milder flavor, while yellow onion is often less expensive.

avocado

🥗Healthier: mashed banana

💰Cheaper: cottage cheese

Mashed banana adds creaminess with fewer calories, while cottage cheese is cost-effective.

Preheat the oven to 350°F.

Season chicken breasts with salt, pepper, and paprika, then slather with olive oil.

Bake chicken breasts in the oven for about 20-25 minutes until cooked through.

Remove the chicken from the oven and let it cool, then cube it into small pieces.

Peel the kohlrabi using a large knife, as the skin is too thick for a potato peeler.

Cut the peeled kohlrabi into matchstick-sized pieces, then cube it to match the size of the chicken.

Chop up 2 medium-sized carrots and add them to the bowl.

Add a handful of chopped parsley to the bowl.

In a separate bowl, combine about 1/4 cup of kefir and about 1/2 cup of mayonnaise to create the dressing, mixing until well combined.

Pour the dressing over the chicken and vegetable mixture and toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens