Immunity-Boosting Salad Recipe
You’ll want to make the salad dressing the evening before (or at least 5 hours before meal time) so the flavours have time to combine together properly.
  • 6 cups (packed) baby spinach leaves, washed
  • 2 red bell peppers, diced
  • 2 chicken breasts (boneless and skinless), cut into bite-sized pieces
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • Dressing:
  • 1 cup plain natural Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons lime juice (approximately 1 lime)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried parsley
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried chives
  1. In a medium sealable food storage container, combine all dressing ingredients and stir well to mix. Place lid on container and place this in the fridge for at least 5 hours (preferably overnight) so flavours have time to combine.
  2. In a large frying pan, cook chicken with oil and garlic until chicken is thoroughly cooked. Set aside.
  3. In a large bowl, combine spinach, red peppers and cooked chicken then toss with dressing. This is a very thick dressing so start with a couple of tablespoons then add more to your preference.
Recipe by Moms & Munchkins at