Chopped Layered Salad

Here is a fantastic recipe for a salad which sits well in the fridge for a few days and is jam packed with taste and nutrients. I have no dressing for this one as just some cold pressed olive oil and a dash of apple cider vinegar is more than enough.

Chopped Layered Happiness in a Salad!

Now the trick is to use any old ingredients you have lying around in the fridge that you want to get rid of. The idea is to use your creative side as well. Here was the one I did. 

Ingredients (Obviously vary depending on your preferences)

Pre-roasted Chicken ( I had some left over from the night before)

Handful cherry tomatoes halved

3 Celery Sticks diced

4 Carrots Peeled and diced

Fresh Parsley

1 Red onion diced

Salad of your choice or Kale

Method

Start by adding the chicken in the bottom, the heaviest, then add the diced carrots, followed by the celery and tomatoes and onion. Make sure there is a clear layer happening before you add another ingredient. Above the vegetables add the parsley as a thin layer and last add the salad or kale. Try to avoid the temptation to toss it. 

Serve it as it is, and instruct your guests to go from the bottom and lift up. You will be surprised how lovely and perfect it comes out. 

By adding fresh herbs to your salad, especially parsley you are investing in your health. Did you know Parsley contains apigenin in which early research has found has helped inhibit the creation of new blood vessels to feed tumours, in particular breast tumours.

Enjoy!