GLORY BOWL SALAD WITH CHICKEN

By jarren

Whitewater Cooks

Ingredients

• Salad:
• 2 tbsp vegetable oil
• 2 cups cubed chicken breast
• 8 cups hot cooked brown rice
• 2 cups grated carrots
• 2 cups grated beets
• 2 cups packed baby spinach leaves
• 2 cups slivered almonds toasted
• Dressing:
• 1/2 cup nutritional yeast flakes
• 1/3 cup tamari
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water
• 2 tbsp tahini
• 2 cloves garlic, crushed
• 1 1/2 cups vegetable oil

Preparation

Step 1

In large skillet, heat oil over medium-high heat; fry chicken breast cubes, stirring often, until brown and crispy, 10 minutes. Drain on paper towel-lined plate.

Dressing:

In blender, puree together nutritional yeast flakes, tamari, soy sauce, vinegar, water, tahini and garlic. With motor running, add oil in slow, steady stream. Blend until smooth. Can be made ahead for up to 1 week.

To serve, divide rice among 8 bowls; drizzle each with 1 tbsp of the dressing. Top each with chicken, carrots, beets, spinach and almonds. Drizzle each with 3 tbsp of the dressing.