Rainbow Salad with Chicken

Growing up I hated salad. I thought salad (and vegetables) were the root of all evil. Now that I’m getting older, my metabolism is beginning to slow down, and I actually care what I put into my body, I am learning that salad is my friend and can be downright delicious. Let me introduce you to what I call the Rainbow Salad with Chicken.

The best thing about this salad is it is so versatile. I use the fruits and veggies I have on hand but frequently experiment with other fruits/veggies. For the salad get your favorite greens (This time I used a spring mix with spinach) and your favorite fruits/toppings. This time I used mango, pineapple, strawberries, blueberries, red onion and almond slices. My husband hates raisins and dried cranberries so those aren’t pictured here, but I did sprinkle some on my personal serving for extra tastiness. I also omitted cheese when I made it this time (my current diet does not allow dairy and giving up cheese has been SUCH a struggle) but fresh mozzarella or blue cheese compliments this really well.

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Its super easy and fool-proof to make. Just rinse your fruits and veggies and then dice away.

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Once you combine all ingredients, cover and place in the fridge while you prepare the chicken. You want it to chill for at least 30 minutes to really let all the flavors mingle.

Now for the chicken! This chicken recipe is probably the easiest recipe I have ever found, and it’s absolutely delicious! Only requires two ingredients: chicken breast (obviously) and McCormick® Montreal Chicken Seasoning.

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Preheat the oven to 450°F. While the oven is heating up, cut any remaining fat off the chicken and lightly sprinkle the seasoning onto the chicken. Once the oven is preheated bake for 20 minutes (or until chicken is golden brown and the center of the thickest part is no longer pink). The trick to getting juicy and flavorful chicken is to cook at a high temperature for a shorter amount of time. Many recipes I have stumbled across say to cook chicken at 350 for 30-45 minutes but that is much more likely to dry out the chicken.

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Once the chicken has cooked just assemble your plate and dig in! I like to slice up the chicken and eat it with the salad but it’s just as good on its own if you would rather keep them separate.

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As an added bonus, if you are looking for a healthier salad dressing you can make yourself (that doesn’t contain all the sugar and fat of many store-bought dressings) I combined olive oil, lemon juice, garlic and oregano. A vinegrate would compliment this really well too, I just didn’t have those specific ingredients on hand.

For the dressing I just mixed together 1/4 cup olive oil, the juice of 1 lemon, 1/2 teaspoon minced garlic and 1 tablespoon oregano. Just drizzle however much dressing to your liking over your salad/chicken when ready to eat. Pouring it directly onto the whole salad will make the leaves wilt faster and reduce the amount of time you have to enjoy yummy leftovers.

 


Rainbow Salad Recipe 
1 bag of leafy greens
1 diced mango
1 cup diced strawberries
1/2 cup blueberries
1 cup diced pineapple 
1/2 cup diced red onion
1/4 cup sliced almonds 
Optional - 1/2 cup raisins
Optional - 1/4 cup dried cranberries
Optional - Mozzerella or blue cheese 

1. Rinse then dice all fruits and vegetables.
2. Combine all ingredients then cover and 
refrigerate for at least 30 minutes.


Chicken Recipe
Chicken breasts
McCormick® Montreal Chicken seasoning 

1. Preheat over to 450°F.
2. Sprinkle seasoning over chicken breasts.
3. Bake for 20 minutes, or until chicken is 
golden brown and the center of the thickest 
part is no longer pink.


Salad Dressing 
1/4 cup olive oil
1 lemon
1/2 teaspoon minced garlic
1 tablespoon oregeno 

1. Combine all ingredients and refrigerate until 
ready to serve. Be sure to shake the contents 
before pouring as the oil and lemon juice will 
become separated. 

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