Instructions

1. Slice your chicken breasts into 2-3 pieces. Heat olive oil in your skillet and use tongs to place the chicken pieces. Cook for 4-5 minutes each side, adjusting the time if your chicken breasts are larger in size. Use a meat thermometer to check for an internal temperature of 165F at their deepest point.
   
   
2. Once the chicken has cooled, shred with two forks or use the appropriate attachment of a stand mixer.
   
   
3. Dice the celery and radishes into small pieces, slice the green onion and finely dice the parsley.
   
   
4. Combine the olive oil, apple cider vinegar, garlic powder, honey, turmeric, sweet paprika, salt and black pepper in a jar that can be sealed. Shake well to emulsify the dressing.
   
   
5. Add the shredded chicken to a large bowl, and tip in the salad vegetables and herbs. Drizzle about half the dressing into the bowl, toss the salad, taste test, then add more dressing to preference. Spoon onto your serving plate.
   
   

Not all foods are created equal.
Eat well. Stay awesome!