Best of Summer Grilled Chicken Salad
Before I go pumpkin crazy, I thought I would share with you one last hoorah for summer with my new obsession: this salad. I am usually munching on salad at some point during my day, but it’s usually because I need to get my greens in and not because I am thoroughly enjoying it 100% of the time. I LOVE salads, don’t get me wrong but having the same one a few times in a row gets in my head.
Not this one though! This is one salad I want over and over again! Are any of you like that with a certain dish? Like I think I could be happy eating this salad everyday for a week!
Now, to side bar and bring you guys up to speed on what’s going on with us! This past weekend we went down to Short Pump,VA which has one of our favorite malls and we did some retail therapy and I added like 1000 things to my fall fashion wish list. I did indulge in one item though because it was LOVE! I bought myself a new little black dress for the first time in YEARS! And I do mean little because this dress is a couple of sizes smaller than last year! I don’t think my hips would have fit last year! I LOVE it. I can even dress it down with some leggings, riding boots, and a jean jacket. BOOM. Then after that we grabbed dinner with Jake’s family and played catch up.
I also just learned from my doctor some good news and bad news. Good news is my foot is healing nicely and it won’t require surgery! WOOT! Bad news is I have to wear this ugly boot thing for another 4 weeks….boo! But I am SUPER thrilled that it’s healing! I want to get back to lifting heavy stuff and running! Wah!
This salad instantly makes me feel better and makes me forget my foot is broken altogether!
It literally has the best flavors of summer in one bowl: ripe blueberries, corn, garden tomatoes, crisp romaine, arugula, goat cheese, and sliced grilled chicken breast.
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 lemon
- 1 teaspoon olive oil
- 2 cups arugula
- 2 cups chopped romaine
- 4 roma tomatoes, diced
- 1 cup blueberries
- ½ cup corn
- 2 oz of crumbled goat cheese
- Sunflower seeds ( optional)
- For the chicken:
- Season chicken with salt, pepper, paprika,1 teaspoon of olive oil, and spritz with lemon juice
- Preheat grill to 365
- Cook chicken for 5 minutes per side or until cooked through
- For the salad:
- In a large bowl add romaine, arugula, corn, blueberries, tomatoes, and goat cheese
- Toss altogether
- Top with chicken and sunflower seeds and serve!