I was hesitant to do a WIAW post this week because I have felt like all of my meals are always the exact same thing. I decided yesterday I wanted to change things up by creating a new-to-me- salad. Recipe will be at the end of the post. Let’s start with Tuesday’s breakfast.
I totally forgot to take any pictures of my food at work- but it wasn’t anything too exciting. I had an apple in the morning, and then lunch was grilled chicken, roasted asparagus, and leftover roasted red potatoes (eaten cold). A little later I had some raisins.
So finally- dinner time. I wanted to make something quick because after work I went to get a flu shot with my sister. My plan had been to make chicken with almond flour but we were out of almond flour- luckily our amazon subscribe and save was delivered to Rob’s office during the day so we would have it- I just had to wait for him to get home. So I worked on the rest of the meal and once he got home I cooked the chicken.
I was also planning to create my own dressing for this, but we were at the grocery store for our flu shots and I figured it would be easier to just buy something. I aimed to get one with the most natural ingredients possible- and I feel like this one wasn’t too bad. I also liked the tomato flavor which went well with the chicken.
This recipe was inspired by Michele’s Paleo Crispy Chicken Salad– although my version isn’t paleo. However, you could probably make it paleo by leaving out the quinoa. I even included avocados which I can eat when I mix them up with a lot of other foods.
- 4-6 thinly sliced chicken breasts
- 1 cup almond flour
- 2 eggs
- 2 tbsp coconut oil
- spices (garlic powder, oregano, salt and pepper)
- 1 cup uncooked quinoa
- 2 cups water
- Lots of greens (I used spring mix)
- 2 bartlett pears, sliced
- 2 avocados, sliced or chopped
- 4 tbsp chopped pecans
- dressing of choice (I used Braswell's Vidalia Onion Summer Tomato)
- Any other fruits and veggies you want to add in
- Cook quinoa by placing 1 cup dry quinoa and 2 cups water in a saucepan. Bring to a boil and cover; simmer for about 15 minutes until water is absorbed.
- While the quinoa is cooking, get started on the chicken. Mix almond flour with spices. Whisk eggs in a separate bowl. Heat large frying pan over medium-high heat and add coconut oil When oil is melted and hot, dip each piece of chicken into egg and then coat with flour mixture. Place in pan and cook for about 5 minutes on each side, until nicely browned and cooked through.
- Prepare salad by adding avocado and pears to greens. Sprinkle with pecans and any other ingredients you will be using.
- Put salad together by laying quinoa on top of greens and then placing chicken on top. Add dressing.
My appetite has been a little more tame without running as much, but I still always find there is room for dessert! Over the weekend I made Michele’s Paleo Cranberry Chocolate Chip Cookies.(Can you tell I make her recipes a lot?!) So good! I feel like lately I have just been in the mood to bake cookies all the time. It must be the holiday season.
Thanks Jenn for hosting the WIAW link-up!
What is your favorite ingredient to add to a salad?
Will you be baking cookies over the holiday season?