Tag Archives: chicken

A Salad for Saturday

13 Jul

saturday salad

 

I get it.

It’s salad. Salad isn’t hard.

You don’t need a recipe for salad.

I’m sure when you saw the title of this post, you wondered for a second why I would take time out of my day to sit down and write a whole post on a salad and probably now why you’re taking time out of your day to read it.

Understood.

And in my defense, I almost didn’t post it because I thought it was too simple.

But then I came across this. And this. And then I didn’t feel so weird about posting it.

Also, this salad is just a tad more involved than say, throwing some leafy greens onto a plate, drowning them in dressing, and calling it a day. This one requires just a few more steps.

It’s totally worth it though because it was really good, and really filling without being heavy. So how could I not share it?

It’s hot out, let’s eat things that fill us up without filling us out.

This is one of those “no-recipe recipes” meaning that the amounts are not exact and you can use the same ingredients and steps that I used or change them up to suit your taste. If you don’t like beans, leave ’em out. Want cheese? Add it.

It should be simple… it’s just salad, remember? 😉

For the chicken:

Chicken (for obvious reasons)

The juice of 1 lime*

1 Tbsp of taco seasoning

Extra virgin olive oil

Agave syrup

Pinch of sea salt

For the dressing:

1 ripe avocado

1 small container of plain yogurt – approx. 6 oz.

1-2 tbsp fresh lime juice*

Agave syrup

Small handful of cilantro

1 tsp taco seasoning

Sea Salt

For the salad:

Greens of your choice

Tomato

1 ripe avocado

Beans – cooked

Here’s how I put it all together:

I whisked together the juice of a lime, a tablespoon of taco seasoning,  a sprinkling of sea salt, a squirt of agave syrup, and a little evoo and poured it into a big plastic bag along with my chicken to marinate for about half an hour. Then I grilled it until it was cooked through and sliced it up.

While the chicken was cooking, I rinsed and drained some canned black beans and seasoned them with onion powder, cilantro, lime juice, and cumin. Then I nuked them in the microwave until they were heated through and added sea salt to taste. If you’d rather use dried black beans, go for it. The end result will be the same.

Then I sliced up a tomato and an avocado and set them to the side.

For the dressing, I added another avocado, yogurt, a small handful of cilantro, a good squeeze of lime juice, a small squirt of agave, taco seasoning, and a pinch of sea salt into my blender and gave them a good blitz.

Then I arranged everything nicely on a plate so that I could share it with you.

Only when all of that was done, did I pour an obscene amount of that dressing all over that bowl of salad and then promptly shoved it in my face and immediately wished that I had grilled some fresh corn to throw in there too.

Seriously, if you happen to have some freshly grilled corn just lying around, it needs to be in this salad.

* To get more juice out of a lime,  heat it in the microwave for 8-10 seconds and then roll it on the counter before slicing.

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Daily Bento

22 Feb

 

Happy Friday!

The couscous is making another appearance. What can I say? The kid likes her couscous.

We had some grilled chicken leftover from dinner last night so I added a few pieces along with a bit of green leaf lettuce which Cam likes to munch on every now and then. She also brought two happy cheese faces in their party hats to lunch today.

I found out during Math Night earlier in the week that the Assistant Principal at Cam’s school comes in to the cafeteria every day to see what she has for lunch. How cute is that? I hope she gets a kick out of today’s lunch.

Camers also has mandarin wedges, grapes, all natural peach and mango gummy hearts, and two star-shaped cookies from The Fresh Market.

Have a fantastic weekend!

Items used in this lunch:

              

Daily Bento

22 Feb

Every now and then my husband will ask me to pack his lunch for work.

So I thought, why not include one of his lunches here on the blog?

So here is last night’s lunch, packed in an Easy Lunchbox:

 

 

In his lunch:

  • Israeli couscous with sun-dried tomatoes, feta, parsley, sweet peppers, and grilled chicken
  • A little lemon to squeeze over his couscous
  • Pineapple
  • Sliced pear
  • Dried Apricots from our Graze box
  • A Summer Berry Flapjack from our Graze box

Daily Bento

12 Nov

Happy Monday! I hope everyone had a fantastic weekend. I’m proud to say that Cam is in the no cavity club for another 6 months at least so that made my weekend happy.

For her Monday bento, I shredded up some leftover turkey and just put it in a little silicone up. There are a few Angry Birds graham crackers next to it. In the opposite section I packed celery sticks, carrot sticks, and a few grapes. I also quickly cut some colby jack cheese into star shapes & tossed them in as well.

Daily Bento

7 Nov

Behold the bento that almost wasn’t. Pictured above, is actually the 2nd bento I made last night. As I was putting the first one in the fridge, it slipped out of my hand and all of my super nimble cat like reflexes weren’t enough to keep it from hitting the floor. Luckily, nothing actually spilled out of the bento box, it just got sloshed around and jumbled up inside the box.

So we press on because this is real life and sometimes we drop things and therefore sometimes we end up making lunch twice.

For today’s bento, I put some diced chicken breast leftover from dinner the previous night, in a silicone cup with some sliced carrots. Next to that are some french green beans (hericot vert) with some yellow grape tomatoes on top. In the other part of the bento, I put two banana muffins and a few chocolate covered almonds.