1 large handful arugula 

1/2 cup cooked rice

1/2 white beans

1/2 chicken breast fillet, cooked

1 small watermelon radish, thinly sliced

1 carrot, peeled & ribboned 

1 mini cucumber, ribboned 

1 handful fresh basil

1 handful sprouts

1 Tbsp hemp seeds, for topping

1 Tbsp black sesame seeds, for topping

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2 Tbsp tahini 

1 Tbsp lemon juice

1 1/2 Tbsp water

1/2 tsp honey

1/2 tsp grated ginger

1/2 tsp olive oil

1/4 tsp turmeric powder

pinch of salt 

DIRECTIONS

1.  Whisk together all of the ingredients from the second column in a large mixing bowl. Add the arugula, rice, beans, radish, carrot, cucumber and basil to the bowl. Toss until well combined and season with salt and pepper. Transfer the mixed salad into a large, shallow bowl and top with fresh chicken. Garnish with micro sprouts, hemp and sesame seeds. Enjoy immediately. 

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NOTE: Before grilling or baking my chicken, I like to spice it with lots of olive oil, paprika, lime zest and garlic salt to add a little "heat" to my macro bowl.