Hey there, I hope you enjoy making this delicious and nutrient-dense wild rainbow salad! I made this with all organic ingredients and it was one of the best salads I’ve ever enjoyed. This recipe is free of gluten, dairy, soy, rice, or GMOs.

A Delicious & Nutrient-Dense Wild Rainbow Salad

Ingredients:

• • 1 package of red grape tomatoes
  • 1 yellow pepper
  • 1 red pepper
  • 2 cucumbers
  • 1 bunch of purple carrots
  • 1 bunch of Easter egg radishes
  • 1 bunch of lacinato kale
  • 1 radicchio

Directions:

For a Meatless Salad

1. Chop up all your vegetables and place them in a big storage bowl.
2. Serve with your favorite dressing and enjoy!

For a Chicken Salad

I cooked a whole chicken and used the meat as a protein addition to the salad. For directions on how to prepare the chicken, please see below:

1. Add a whole chicken to an Instant Pot along with some salt, pepper, and some roughly cut celery and onion if you have it.
2. Set the Instant Pot to pressure cook for on high-pressure for 45 minutes.
3. While the chicken cooks, chop up all your vegetables and place them in a big storage bowl.
4. When the chicken is done cooking, release the pressure and turn off the Instant Pot to allow the chicken to cool down.
5. Place a large colander within a large bowl. Next to it, set two medium sized bowls.
6. Pour the contents of the Instant Pot into the colander.
7. Take apart the chicken. Place the meat you intend to use for your salad in one of the adjacent bowls, and add all the bones, scraps, and other inedible parts to the other bowl. The bowl underneath the colander will have all your broth in it. You can save the broth to use in a soup later.
8. Keep the chicken in its own storage bowl separate from the salad.
9. Serve with your favorite dressing and enjoy!

I’d love to see what you make, so add your photos to the “tries” on Pinterest or share them on social media and tag me @strongwithpurpose!

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