When I was a child, my mother could not get me to eat anything besides hot dogs and mac ‘n’ cheese. As an adult, my culinary preferences could not be more opposite. I crave healthier, whole foods and love tucking into a massive, satisfying salad. Inspired by the left overs in my fridge, here is a quick and easy salad that I whipped up recently over the weekend featuring kale, sweet potato, avocado and grilled chicken.
I’ve always enjoyed healthy versions of breaded chicken. There’s something about the slight crunch and texture that just works for me. While I’ve mastered breadcrumbs or panko toppings, the thought of adding in walnuts and rosemary had not occurred to me until I saw this recipe from Cooking Light.
I probably shouldn’t admit this, but I consume a greek yogurt parfait way too often (e.g. multiple times per week). Guess that’s what happens when you’re super busy during the work week and don’t have much time to cook. My favorite combo? Fage 2% greek yogurt with cinnamon stirred in, a gala apple (chilled in the fridge) and a little museli or granola to top it off. There’s also the occasional drizzle of raw agave nectar (yum).
This salad is one of my go-to’s when I want a quick, healthy lunch. Combining items I already have in my apartment, plus a teensy bit of prep work, this salad comes together in a flash. I take chopped kale, roasted butternut squash, edamame, peas, feta and dried cranberries and toss it in a homemade apple cider/Dijon mustard vinaigrette. The end result is so delicious and a great way to add extra veggies into your diet.
