Food & Health

Happy Summer Salad

May 16, 2017

Lately it has been ROUGH trying to get dinner on the table. My husband doesn’t get home until very late in the evening and my little boy pretty much won’t let me do anything until he’s asleep around 7:30pm. At this point I’m exhausted, starving and ready to eat just about anything. I always contemplate just putting a spoon in the pint of ice cream and calling it a night, but I’ve been trying to stay committed to eating a healthy, well-balanced dinner… At least most of the time!

I came across a meal on Pinterest that I decided to try, and like usual I didn’t have all the ingredients so I tweaked it a little bit. I found that this was not only incredibly easy to make, but fast, healthy, filling and yummy enough for my husband to give his approval.  As a stay-at-home mom I’m always looking for healthy meals that aren’t going to cost a fortune (Organic Wild Alaskan Salmon… not going to cut it). This one was just a few simple ingredients that will last you more than one night, or if you wanted to you could even use the leftovers for a few lunches during the week.

Anyways, I call this my happy summer salad because of all the great colors and how refreshing it is to enjoy during a hectic weeknight. Hope you enjoy!

Ingredients – Chicken

3 chicken breasts or 6 boneless chicken thighs (your preference)

1 tbsp olive oil

2 tbsp balsamic vinegar

juice of 1/2 lemon

1 tsp garlic powder

1/2 cup vegetable stock

Directions – Chicken

Place the chicken in an iron skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, garlic powder and vegetable stock. Cook until golden on both sides. Remove from heat and allow to cool. Cut into strips.

 

Ingredients – Quinoa

1/2 cup dry quinoa

1 cup vegetable stock

pinch of salt

juice of 1/2 lemon

Directions – Quinoa

In a small saucepan, combine the quinoa, vegetable stock and salt. Bring to a boil and then reduce heat to a gentle simmer. Cover with lid and cook until liquid has been absorbed (about 15 minutes). Remove from heat and set aside for 2 minutes. Fluff with a fork.

 

Ingredients – Salad

handful of spinach

1/2 cup diced tomatoes

1/2 cup pitted kalamata olives

cheese of choice (feta goes nicely)

1 tbsp olive oil

2 tbsp balsamic vinegar

Directions – Salad

Combine your chicken and quinoa with spinach, tomatoes and olives. Whisk together the olive oil and balsamic vinegar and apply over your salad. Top off with some cheese and enjoy!

 

Bon Appetit! 

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2 Comments

  • Reply Lorraine Holcombe May 19, 2017 at 9:28 pm

    Wow! That salad looks great! I’m definitely going to try it!

    • Reply Kelly Lynn May 22, 2017 at 10:48 pm

      Thanks! Hope you guys enjoy it!

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