Inspired by Alton Brown’s “4 Lists” from his show, Good Eats (episode “Live and let diet “) I set out to add more oily fish to my diet (omega-3 fatty acids and other health benefits). I used his recipe for a sardine and avocado toast, which was incredibly delicious. Continue reading Sardine and Avocado Toast→
It’s not a chicken salad, and it’s not a fruit salad. It’s a regular green salad with chicken and fruit on it. It’s nothing complicated, but it is oh so versatile; do whatever you want and make it taste good for you. I forgot pictures, but really, do you need a picture of a salad to know what it will look like? It’s got lettuce in it. And chicken. And some fruit. Use your imagination 🙂
Chicken & Fruit Salad
Ingredients (Makes about 3 salads)
3 boneless, skinless chicken breasts, fat trimmed off
Approx. 1 tsp dried basil
Approx. 1 tsp dried oregano
Approx. 1 tsp dried rosemary
Approx. 1/4 tsp thyme
1 bay leaf
Leafy greens (I like the herb & greens mix that I can get from Cub Foods; it’s the ONE organic thing I buy)
Fruit, like grapes, strawberries or blueberries
Raspberry vinaigrette salad dressing
Add to a pot of water: chicken, basil, oregano, rosemary, thyme and bay leaf. Boil until the chicken is cooked through (162°F at the thickest part)
Remove the chicken from the water and cut into cubes (careful! boiled chicken tends to be hot 😉 )
Fill a salad bowl with the leafy greens of your choice, put some chicken cubes on top and some sliced grapes, strawberries or blueberries. Pour some of the raspberry vinaigrette over it all.
Some crunchy croutons or shredded Parmesan cheese would be good on this too (not the pulverized stuff you get in the cylinder with the green lid… spring for some actual Parmesan cheese. If it says “cheese product” or “Parmesan style” on the container, just walk away—it’s not worth it)!
Bonus! I made these for snack time, but ended up eating them for breakfast. They are a bit of a mess to make, and they have to be kept refrigerated, but they are tasty and apparently full of things that are good for (most of) us.
1 cup toasted coconut flakes (I didn’t have any of these, so I substituted more oatmeal)
1/2 cup chocolate chips (Also didn’t have any of these [mysteriously] so I used raisins)
1/2 cup peanut butter
1/2 cup ground flaxseed (oops! got whole flaxseed instead. worked just fine, but the nutritional benefits are apparently easier to get if it’s ground up. Note: grinding them with a mortar and pestle did NOT work.)
1/3 cup honey
1 tsp. vanilla
Mix everything up in a bowl
Refrigerate 30-45 minutes
Roll into snack-sized balls
Store in air-tight container, keep refrigerated (or they will get super gooey and fall apart).