Well, summer has been much kinder to us. The boys are slowly building up their immune systems. Gray got his ear tubes in June and has been a whole new child since. Seriously, life changing.
Speaking of life changing. Sorry to jump subjects. Have you read the book, The Life Changing Magic of Tidying Up? Literally life changing. I’ve never felt better about throwing or giving away stuff. Okay, I know she says to do it all at once, but let’s be real. Two kids, a full time job and a house to keep up, it’s looking to be over the course of a month. When I first got started, I had 15 garbage bags loaded up for Good Will! And I didn’t think I had “stuff”. Not only does my closet make me so happy, its changed the way I shop or even make decisions, just by asking, “does this spark joy?”. I can’t do the book justice, so I’m just going to recommend you read it. And this is not sponsored. I just got distracted talking about life changing things.
Okay, let’s talk salads. If you follow me on instagram, you know I love them. It’s probably the number one meal I post.
I’m always inspired to make salads that aren’t boring, but yet simple. My mom hated a boring salad. If she was over it, she’d always say, “I’m bored, but I picked out the good stuff”. I hear her in my head
Thank you mom for inspiring yet another non-boring salad.
This salad is simple and adaptable. It’s also great with a little avocado or black beans. I’m always adding herbs to my salad so thought a nice handful of cilantro would make it refreshing. It’s light, but the addition of the chicken makes it a little more heartier. It has quickly become a summer favorite!
Red Leaf Cilantro Salad with Lime Chicken.
Serves about 2
- 1/4 cup fresh lime juice
- 1/3 cup extra virgin olive oil
- 1 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 pound boneless skinless chicken breasts
- 1/2 head of red leaf lettuce, washed and torn
- 1/2 cup fresh cilantro, roughly chopped
- 4 radishes, thinly sliced
- 1/4 cup feta cheese
- 2 tablespoon salted pepitas*
- 1 teaspoon white wine vinegar
- 1/2 teaspoon fresh lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 teaspoon agave
- 1 teaspoon fresh cilantro
- 1/3 cup olive oil (extra virgin works too)
*I buy the salted pepitas from Trader Joes. I put them on almost every salad!
To prepare the chicken – place lime juice, olive oil, salt, garlic powder, onion powder, chili powder and chicken in a plastic bag or large bowl. Let marinate for about 30 minutes. You can barbecue or bake. If you bake, preheat oven 350 degrees. Spray baking sheet with non-stick. Bake chicken for 25-30 minutes until cooked through. Set aside.
To prepare the dressing – whisk together white wine vinegar, fresh lime juice, garlic, salt, pepper, and agave. Add cilantro. As you whisk, slowly add the olive oil. Set aside.
To prepare the salad – in a large salad bowl, add lettuce, cilantro, and radishes. Add dressing, a little at a time. Top with chicken, pepitas and feta. If you’d like, you can add a little more dressing.
Serve and enjoy!
July 26 2015