Ingredients
1 lb organic skinless, boneless chicken breast
1 tbsp fresh thyme leaves, chopped
2 apples, peeled, cored, and diced into 1-inch cubes
1 scoop Collagen Peptides Powder
1 tbsp RxSugar Organic Vanilla Syrup (Use code JJVIRGIN for 20% off)
Directions
1Preheat the oven to 375°F.
2Rub the chicken with avocado oil, then sprinkle with sea salt and chopped thyme. Place on a baking sheet and roast for 20-30 minutes, or until the internal temperature reaches 165°F. Remove and let cool.
3In a medium bowl, combine the collagen, lemon juice, apple cider vinegar, and RxSugar vanilla syrup. Mix well. Toss the diced apples in the mixture, ensuring they are well coated. Reserve the remaining liquid for the dressing. Spread the apples onto a parchment-lined baking sheet. Sprinkle with cinnamon and roast for 20-25 minutes, or until golden brown. Check for browning and add a few extra minutes if needed. Let the apples cool.
4In a medium bowl, combine the yogurt, reserved apple syrup mixture, and Dijon mustard. Whisk until smooth, then add the chopped celery, walnuts, and nutritional yeast. Mix well.
5Cut the cooled chicken into 1-inch chunks and add to the bowl with the dressing. Add the roasted apples to the bowl and toss everything together until well combined.
6Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.
7Enjoy! Store leftovers in an airtight container in the refrigerator for up to 1 week.
