Thursday, February 13, 2014
Take Me Back To Summer Salad- AIP Paleo Recipe
I am sooooo tired of this wretched winter weather! Last night, I decided to make a nice summery salad for dinner. The beautiful, bright colors brought sunshine to my plate. The fresh mixture of flavors brought warmth to my soul. It was the perfect combination of foods to make winter's cold bitterness disappear for a brief moment.
If you're sick of winter, try this revitalizing salad. It's also AIP approved.
Take Me Back To Summer Salad
For the Chicken:
1 Organic Chicken Breast, skinless and boneless
1 Tbsp Organic Oregano
1 Tbsp Organic Thyme
1 Tbsp Coconut Oil, melted
Preheat oven to 375 degrees. Pour melted Coconut Oil over breast. Sprinkle herbs onto chicken breast ( feel free to use whichever herbs you like). Once oven is at temperature, place chicken breast on shallow Baking Sheet and put in oven. Cook until internal temp reaches 165 degrees ( about 35 to 40 minutes). Let chicken rest for 2 to 3 minutes. Cut into strips and lay on top of salad.
For the salad:
Bunch of dandelion greens
1 Roasted Beet, quartered
4 large organic Strawberries, sliced
1 avocado, chopped
1/2 Fennel Bulb, sliced
Place all ingredient in a large bowl. Add dressing and toss. Plate.
3 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Organic Honey
Salt to taste
Whisk ingredients together in small bowl. Add to salad and toss. You can reserve some to pour over chicken breast if you like.
This is such an easy recipe, with great healthy benefits. Not only can it help rid you of the winter doldrums, but, it can help to nourish your body with vitamins and minerals. I've chosen the ingredients based on their health benefits, especially when our bodies need it most.