When the husband’s away, the
wife will – eat salad.
I’m a soup and salad girl
who married a meat and potatoes guy. When I’m preparing dinner for the two of
us, I try to strike a balance. But when I’m making a meal for myself, I can
indulge the lettuce-lover in me. Don’t worry – there will be chocolate for
dessert.
Marinate 2 chicken breasts
in 1/3 c lemon juice, 2 T olive oil and salt and pepper for at least one hour.
If you are able to purchase marinated chicken from your grocery store, do that
and save yourself the trouble.
Bake chicken at 350 degrees
for approximately 20 minutes. You can also pan cook the chicken for 7-10
minutes in a skillet over medium-high heat.
While chicken cools, divide
salad mixture between two plates:
6 ounces mixed greens
½ c chopped mango
½ c avocado
¼ c thinly sliced red onion
Top salad with sliced
chicken and serve with your favorite dressing.
It isn’t too often that I
make salad dressing, but when I do, I typically use the same base:
3 T olive oil
2 T lemon juice
2 T honey or 1 T agave
nectar
Salt and pepper to taste
I added ¼ t curry powder for
this recipe, but ½ t Dijon mustard also works well.
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