Enter this spring's go to salad.
And I feel like it is appropriate to share this salad this week cause its Easter week and that usually I like to eat more green things and sort of detox prior to a big Easter dinner.
Been trying to get back into my blog-writing-brain-mode and all I seem to be able to do it stare at my blank page and glance over at the amazing content on the amazing food bloggers i follow on my Instagram feed. I mean sometimes I think I am the most boring person ever. Why would anyone be interested in what I have to say?
Between painting ALL THE THINGS at the new house, blowing leaves in the yard (getting ready for mulching!), and spending most weekends trying to shoot new recipes. To me at least it seems blah sometimes.
At least I think it is to read about! To me, I LOVE blowing leaves. Weird right? I mean I get in my zone conquering my new yard. Clearing new undiscovered areas, places with future veggie garden potential, and it's sort of zen being out in nature with the loud thrum of the leaf blower flowing through your body. Im weird. I know.
But it's been SO freakin cold out that all the hyacinths I bought at Trader Joe's last week are stuck inside until we are out of the frost danger zone. Boo.
We also hung up a new insect house which I hope a queen will love and settle with her hive. I love bees. They are a highly intelligent super organism that fascinates me with their ranks. Pretty much a sociological case study for me. Not to mention free pollination to make all the blooms happen!
And I'm also OBSESSED with this idea of having a giant swing in our gazebo out back. I'm thinking summer DIY. Stay tuned for that post. And yes, I am totally starting a DIY page with our step by step of making these rooms happen for not much money. Except our living room. We actually need to hire folks for that. We are adding stone and removing walls people! SO EXCITED!
Ok enough garden talk. But hey! I think I broke through my writer's block. FINALLY.
It's almost April and I feel we need green things. In fact I have MISSED a good salad.
You may not know but Jake and I are currently on our second cut diet with Renaissance Periodization. It's a customized macro based diet. Basically it's scientifically proven for fat loss without sacrificing those toned muscles you have earned at the gym. So basically our food has been out of meal prep containers the past 10 weeks!
You know I am still very much a Whole30 girl. And I still do one occasionally. But I still needed help with portion and measuring out foods for my body. That's the beauty of the Whole30. It taught me about nutrition and what to eat. I just took it a step further by adding the "how much?" to the equation. So far I am at my lowest weight in YEARS. Like 10 more lbs to my ultimate goal to go but I am finally happy with my measurements and my performance at the gym is pretty much PR city.
But it is a low fat diet so no dressing. Hence my lack of salad making.
But THIS Lemon chicken salad is my jam.
The chicken couldn't be simpler. And is CARAMELIZED in lemon juice! It gets this amazing brown color with no added oil!
Oh. These lemons.
I had a love affair with these lemons.
Basically 50+ pictures of lemons.
Lemon Juice+ S&P= happy skillet chicken
And the rest falls in place:
- cabbage mix I had in fridge
- butter lettuce
- granny smith apple
- fresh herbs
it literally feels like the best fridge clean out day kinda salad. Which usually end up being the best. And this one is no different.
All it needs for dressing is a little spritz of lemon juice and voila! Spring Detox Lemon Chicken Salad!
ANNNNNDDDDD I guess you can take the girl out of the Whole30 but not the Whole30 out of my brain! Cause I actually just noticed this recipe IS Whole30 compliant!
- 2 Lemons
- 1 lb, sliced into strips Chicken breast
- Dash Salt and Pepper
- 2 cups, chopped Romaine
- 1 cup, chopped Butter Lettuce
- 1, diced Granny Smith Apple
- ½, sliced thin Cucumber
- ½. sliced Avocado
- Slice 1 of your lemons into thin slices. Slice the other one in half for juicing later. At this time, slice your chicken into thin strips and season with salt and pepper.
- Preheat a medium sized skillet to medium high heat. Once heated, spray with a light coat of cooking spray and add your lemon slices to cook until aromatic (about 1 minute). Add chicken strips on top of lemons.
- Cook chicken thoroughly. Once cooked through, squeeze second lemon over top and set chicken aside. Begin assembling your salads with lettuces, avocado, apples, and sliced cucumber.
- Add chicken to salad and serve!