This is my food reset button. A salad with a little bit of everything.
I always crave a big salad right after a big holiday or vacation, such as Thanksgiving. Something light and refreshing, but still full of flavor. Plus, I usually have a lot of leftovers or spare parts that make piecing together a delicious salad fairly easy.
Oh and the fact that my child is EVERYWHERE so putting together a meal is always a delight. Zero sarcasm.
Speaking of that
monkey child. It’s funny, without knowing what was ahead, I purchased his Halloween costume before he entered this stage of craziness. This outfit, totally appropriate. But I love him with every piece of my heart.
Now that I’ve blinked, we’ve officially entered Holiday mode.
I’m really not complaining. I love Christmas and every year when it’s time to clean it all up, I go into a slight depression. Too dramatic? I wish I were kidding.
Second, something about the holidays (or instagram?) makes me want to bake everything. I’m not much of a baker, but this time of year, I just can’t stop. That’s the other reason why you’re seeing this salad. I’ve got several cookies recipes that I’ll be sharing right after this.
It’s all about balance, guys.
Exactly like how I balance this salad with bacon and apple.
Chicken Apple and Bacon Salad
- 2 cups greens – spring mix, romaine – whatever you prefer
- 1/2 cup cooked quinoa
- 1/2 cup cooked/grilled chicken
- 1/2 cup green apple, chopped
- 1-2 pieces of cooked and crispy bacon, crumbled
- 1 tablespoon sunflower seeds
- ground pepper
- optional – parmesan cheese for topping
- 4 tablespoons extra virgin olive oil
- 1 tablespoons champagne vinaigrette
- 1/2 tablespoon agave
- salt + pepper
In a small bowl, whisk together the ingredients for the dressing.
In a large bowl, create a bed of lettuce. Add quinoa, chicken, apple, bacon and sprinkle sunflower seeds. Pour the dressing over a little at a time. Mix together and grind a little cracked ground pepper.
*gluten-free *dairy-free (without the cheese)
December 3 2013