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Tofu/Chicken Salad with Blueberries & Mixed Lettuce

Prep Time:

10 minutes

Cook Time:

10 minutes (for chicken or tofu)

Serves:

2 Servings

Level:

Easy

About the Recipe

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Ingredients

  • For the Salad:

    • 2 cups mixed lettuce leaves (arugula, baby spinach, romaine)

    • ½ cup shredded red cabbage

    • ½ cup blueberries

    • ¼ cup pomegranate seeds

    • 200g organic tofu or grilled chicken breast (cubed)

    • 1 tbsp extra virgin olive oil (for cooking tofu/chicken)

    For the Dressing:

    • 2 tbsp extra virgin olive oil

    • 1 tbsp balsamic vinegar or lemon juice

    • 1 tsp Dijon mustard

    • 1 tsp raw honey (optional)

    • ½ tsp Himalayan salt

    • ¼ tsp black pepper

Preparation

  • Prepare the protein:

    • Tofu: Pat dry and cube. Heat 1 tbsp olive oil in a pan and sauté for 5-7 minutes until golden brown.

    • Chicken: Season and grill for 5-6 minutes per side until fully cooked. Slice into thin strips.

  • Assemble the salad:

    • Place mixed lettuce, shredded red cabbage, blueberries, and pomegranate seeds in a large salad bowl.

    • Add the cooked tofu or grilled chicken on top.

  • Make the dressing:

    • In a small bowl, whisk together olive oil, balsamic vinegar or lemon juice, Dijon mustard, honey (if using), salt, and black pepper.

  • Drizzle & serve:

    • Pour the dressing over the salad, toss gently, and serve immediately.

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