Serves 1
For the chicken:
- 1 chicken breast
- 2 Tablespoons of balsamic vinegar
- 1/2 teaspoon of beauty blend
- Salt and Pepper to taste
For the bowl:
- 2 slices of smoked ham, sliced or diced
- 1/2 cup of pumpkin, sliced or diced - toss coconut oil or ghee + S&P roast @ 175’C/350’F for 15- 20 mins until caramelized and cooked to your liking.
- 1/2 an Avocado
- 1 -2 Tablespoons of Pomegranate arils (or dried cranberries )
- 2 Tablespoons of walnuts - lightly toasted - either in a dry fry pan on low heat or in the oven @ 175’C/350’F for 3-5 mins
- 2-3 cups of mixed greens
- Salt and Pepper to taste
For the Chicken:
- Place all ingredients into a small bowl and allow to marinate for 15-20 mins, cook by your preferred method (either in the oven for 10-15 mins until cooked through) or in a fry pan with coconut oil or ghee for 5-7 mins per side until cooked through.
- Allow to rest then slice/dice/shred.
For the Dressing:
- 1 cup coconut or Greek style yoghurt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1 teaspoon of freshly squeeze lemon juice (approx 1/3 of a medium sized lemon)
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
Place all ingredients into a small bowl (or your blender) and stir/process until well combined.
To serve:
Place all salad ingredients into a bowl, top with chicken, drizzle with a generous portion of creamy, dreamy, dressing and enjoy.
Note - Leftover dressing will keep well refrigerated for 5-7 days 
