January2020

*This blog is sponsored by Perdue Farms. All opinions are my own along with all photos and the recipe. Remember that Grilled Balsamic Chicken I shared with you last month? Well I have a delicious, healthy and quick salad you can make using that balsamic chicken. This recipe is super quick, which makes it a great weeknight meal or lunch if you work at home like I do. As I mentioned before, make extra chicken so you have lots of leftovers! This recipe is gluten free, dairy free, paleo and Whole30! I eat a ton of salads while I'm doing Whole30 (I do it twice a year as a cleanse / detox / break from eating processed foods in January and September). I use the delicious Perdue Farms Harvestland Chicken for this recipe. I like it because it's boneless, skinless chicken that is already thinly pounded. One pack comes with 6-8 pre-packaged chicken breasts so it's easy to prepare in just minutes. Just wash your chicken (okay that's a whole debate, I know. But yes, I wash my chicken!), marinate, grill and serve in your salad. If you want to save time, make a double portion of salad to eat for lunch the next day. I'm a huge leftovers-for-lunch person since I'm usually so busy during the day. If you want to stock up on chicken, Perdue Farms now delivers chicken directly to your doorstep! Not only is this a huge timesaver, you never have to worry about running out of chicken at home. Or at the grocery store either! You may notice this salad doesn't have any lettuce in it. I am a firm believer in that salads do not require lettuce! While you are welcome to add it in, I think you can taste the ingredients better without the lettuce for this salad. And the best part about salad is how easy it is to make a completely different meal by swapping out 1-3 ingredients, so have fun with this recipe and let me know what you think! Healthy Grilled Balsamic Chicken with A Fresh, Crunchy Salad. This healthy salad is packed with crunchy textures and flavor. I used the grilled balsamic chicken recipe I've shared before and I always encourage you to make extras so you can use them as leftovers in things like this salad! 1 cup Grilled Balsamic Chicken. 1 Tomato, cored & seeds removed. 2 Japanese Cucumbers, seeded. 1/2 Bellpepper, chopped. 1/4 cup Parsley, minced. 1/2 Avocado, mashed. Handful Sunflower Seeds. Balsamic Dressing. 1 cup Extra Virgin Olive Oil or Avocado Oil. 3 tbsp Balsamic Vinegar. 1 tbsp Dijon Mustard 1/2 tsp Salt. 1/2 tsp Black Pepper. 1/2 tsp Garlic Powder. 3 Cloves Garlic. 1/2 tsp Dried Parsley. 1/2 tsp Dried Basil. To Make the Salad. Clean all produce. Core and seed tomato by scooping out the middle of the tomato. Dice into small pieces. Cut cucmbers lengthwise. Seed cucumbers with a small spoon, scooping out the seeded area. Place open-side down and cut into half-moon shapes. Bell the pepper by removing the center (including all white parts). Save half the bell pepper for later. Dice into small pieces. Cut avocado in half. Save half for later. Scoop out avocado and mash with a fork. Add tomatoes, cucumbers, bell peppers, avocado mash and sunflower seeds and parsley to a bowl. Cut chicken into pieces and add to salad. Clean parsley, dry and mince. Add desired dressing and serve! To Make the Balsamic Dressing. Add all dry ingredients to a mixing bowl and stir well. Add in balsamic vinegar, mustard and olive oil or avocado oil. Stir really well until smooth. Salad dressing will last in the fridge for one week. Just shake before using. I store mine in a mason jar. Enjoy! *This blog is sponsored by Perdue Farms. All opinions are my own along with all photos and the recipe.

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Healthy Grilled Balsamic Chicken with a Fresh, Crunchy Salad

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