This is a staple meal at our house! There are always leftovers and it is simple to make, especially on busy days.

I love to create colorful salads and was inspired by one of my dear friends to make this one! I started to think about salads differently a couple of years ago, and ditched my old way of making salads with just a few basic ingredients...Lettuce, cucumbers, tomatoes & cheese.

I started making my salads as colorful as possible! I now add broccoli slaw, radishes, red cabbage, cucumbers, carrots, berries & herbs...you name it. Vibrant colors & flavor combinations make for a fun, delicious experience! Everyone in our family now LOVES salads and that makes this Momma very happy!

ROASTED CHICKEN INGREDIENTS:

1 Whole Organic Chicken

2-4 TBsp. Mother Bragg's Organic Sprinkle Seasoning

1/4 c. Coconut Oil, melted

Salt & Pepper, to taste

SUMMER SALAD INGREDIENTS:

1 Head of Romaine Lettuce, chopped

1/4 c. Radishes, sliced

1/4 c. Red Cabbage, thinly sliced

1/4 c. Broccoli Slaw

1/2 c. Cucumbers, quartered & sliced

1/2 c. Carrots, quartered & sliced

1/4 c. Blackberries

1/4 c. Slivered Almonds

2 TBsp. Fresh Basil, chopped

Preheat oven to 400 degrees. Remove the bag of chicken giblets from the inside of the chicken & discard. Place the chicken into a large roasting pan or dutch oven. Pour melted coconut oil all over the chicken and sprinkle with Mother Bragg's seasoning, salt & pepper. Cook for about 1 hour, or until an meat thermometer reads between 165-175 degrees. The chicken skin should be golden & crispy.

While the chicken is cooking, prepare the salad. In a large bowl, combine all of the ingredients and refrigerate until ready to eat. Top with your favorite Balsamic Dressing.

Enjoy!