Since becoming a Mom, I have found it extremely important to find recipes that are simple and healthy. As parents, we need our strength and energy! I have found making salads is where it’s at. It’s a simple formula really – greens, protein, fat and color (sometimes I add in a nut and a fruit). This last week I made a chicken salad with avocado, bacon, cherry tomatoes and a dijon dressing. So easy and soooo yummy! I make this type of salad at least once a week. I can buy the ingredients a day or two in advance and boom – dinner is ready!
This yummy salad is low carb, gluten-free, dairy-free, egg-free and soy-free for people with food allergies – but totally full of flavor!
This recipe makes 2 full entree salads…
INGREDIENTS:
- 6-8 (or more!) slices center-cut bacon, diced
- 2 boneless, trimmed skinless chicken thighs (4 oz each)
- 1/2 teaspoon kosher salt
- 1 tbsp mild jerk seasoning
- 3 cups chopped romaine lettuce, chopped
- 1/2 cup baby arugula
- 1/2 cup halved cherry tomatoes
- 1 avocado – halved and then sliced
For the vinaigrette:
- 1 tsp dijon mustard
- 4 tsp olive oil
- 2 tbsp red wine vinegar
- 1/4 teaspoon kosher salt
- Cook bacon in a large heavy nonstick skillet until crispy, about 7 minutes. Transfer to a paper towel to drain and set aside.
- Drain the fat but don’t wipe the skillet, leaving any excess oil in the pan to cook the chicken.
- Season chicken with salt and jerk seasoning, cook in the skillet over medium-high heat until golden and cooked through, about 5 minutes on each side.
- Make a bed of the romaine and arugula in a large serving bowl or platter (or divide between 2 plates/bowls). Scatter the cherry tomatoes, avocado and bacon on top.
- Slice the chicken thighs and add to the salad.
- To make the vinaigrette, in a small bowl whisk the ingredients. Pour over the salad and serve right away.
Enjoy!
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