Marissa's Herby Garlic Salad

Recipes / 
Marisa's Herby Garlic Salad

If you're in search of a simple yet satisfying salad recipe that celebrates the flavors of fresh ingredients, you've come to the right place.

Shout out to my sister-in-law for another mouth-watering recipe! If you have had her carnitas from my second book, Body Love Everyday, you know she is pro when it comes to creating wholesome yet flavorful recipes that check off all the boxes of the Fab Four!

Let's take a look at how this dish breaks down:

  • Protein: Chicken and eggs
  • Fats: Olive/avocado oil and Primal Kitchen Mayo (code KELLYSFAVORITES for 15% off $40 or more)
  • Greens: Romaine, green beans and peas
  • Fiber: Garlic and fresh herbs

Marisa's Herby Garlic Salad is both gluten and dairy-free so it was perfect for feeding the whole fam, and it was definitely a crowd pleaser among the whole Leveque squad. Personally, I could have eaten the entire family size bowl...and my husband, Chris, even said “If I was at home I would lick my plate".

You can make this recipe as a single serving salad, prep a large batch for the week, or turn it into a weeknight dinner for the whole family to enjoy by doubling the protein and greens. Whether you're hosting a summer barbecue, packing a picnic, or simply craving a light and nutritious meal, Marisa's Herby Garlic Salad will elevate your dining experience.

If you want more delicious blood sugar balancing recipes for real life, check out my blog. And if you want to learn more about how to harness the power of The Fab Four to feel your best, look your best, and enjoy your best health, then check out my video courses and best-selling books!

  • Prep Time

    10 minutes

  • Total Time

    2 hours 45 minutes

  • Servings

    4-6

  • Freezer Friendly

    No

Ingredients

Grilled Herby Garlic Chicken Marinade:

  • 1/4 cup avocado oil
  • Minced fresh garlic
  • Salt and pepper
  • Fresh herbs - we used flat leaf Italian parsley, chives and basil
  • 4 6oz Chicken breast (use more depending on how many you're feeding)

Salad Base:

  • 1 head of romaine
  • 1-2 cups of peas (frozen, boiled and strained)
  • 1 bag of green beans (fresh, boiled and strained)
  • 2 avocados
  • 4-6 hard boiled eggs

Dairy-Free Herby Garlic Dressing:

  • 3/4 cup of mayonnaise Primal Kitchen Foods
  • 1/4 cup almond milk (lemon juice works too!)
  • 1-2 tbsp fresh minced garlic
  • 1 1/2 tsp each of dried dill, dried thyme, dried oregano, dried parsley (more if desired)
  • 1 tbsp chopped fresh basil
  • 2 tbsp chives
  • Ground pepper & pink salt to taste

Gluten-Free Breadcrumbs:

  • 2-4 pieces of toasted gluten free bread (remove crust for finer texture)
  • Garlic powder
  • 1 part grass-fed butter and 3 parts olive oil (amount depends on how much you make)
  • Salt to taste

Directions

Garlic Herby Chicken:

  1. Start by combining avocado oil, minced garlic, salt and pepper, and fresh herbs in a shallow dish to create the marinade.
  2. Place the chicken breast into the mixture and let marinate for around 2 hours.
  3. When you're chicken is done marinating, preheat oven to 375 degrees.
  4. Place marinated chicken breast onto a lined baking sheet and cook for 20-30 minutes (times vary depending on the size).

Salad Base:

  1. Place your eggs in a single layer on the bottom of a pot and cover with cold water. Over high heat, bring your eggs to a rolling boil, then remove from heat and let stand in water for 8-12 minutes. Drain water and immediately run cold water over eggs until cooled.
  2. In two separate pots, boil frozen peas for roughly 3 minutes and green beans 4-5 minutes or until they turn a bright green color. Strain, and let cool.
  3. Chop eggs, romaine, green beans, and avocado. Place into a large mixing bowl along with the peas.

Salad Dressing:

  1. To create your salad dressing, combine all the ingredients in a blender or mixing bowl and pulse/mix to combine. Set aside.

Gluten Free Breadcrumbs:

  1. Add toasted gluten free bread to a food processor with garlic powder. Pulse to form crumbles.
  2. On medium high heat, sauté crumbles in 1 part grass-fed butter and 3 parts olive oil. Add salt to taste and leave them in the pan to cool completely before transferring to a jar.

Marisa’s Herby Garlic Salad:

  1. Drizzle the salad dressing over the salad base and toss to combine.
  2. Slice chicken and add on top of the salad. Sprinkle with breadcrumbs, and enjoy!

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