I love a good salad. I get slightly annoyed (ok, maybe extremely annoyed) when people comment that salad is bland, boring, and “rabbit food.” The key point that these people miss out on is that for those salad lovers like me, it’s not the spinach, kale, arugula, or whatnot you put in your bowl, but what you put on top of that.

Salads come in so many different forms so if one recipe doesn’t suit you, then try tweaking it here and there the toppings. Today I’m sharing my go-to salad this summer. It’s SUPER simple – I can whip it up in a matter of minutes – and in my opinion, tasty and delicious. I’ve been having this salad for dinner for three weeks and I still look forward to it everyday.

What I love most about this salad is that with a bit of prep work the day or night before, in just 15 minutes, you’ll have this salad ready to eat.  Prep work includes boiling chicken breast and eggs. I generally buy the organic chicken breast sold at Costco and boil them and then divide them into little baggies that I can easily access from the freezer throughout the week. For hard-boiled eggs, I boil about 6 at a time and peel one open on the day of while the rest are in the fridge.

*Unlike Serena, the pro-chef, my recipes are just estimates. I never use a measuring cup or scale when I make my food. I just go along with what feels right for me. So you won’t see my recipes saying “One cup of spinach” but instead : “A generous handful of spinach.”

Avocado, Chicken, and Paprika Salad (for 1)

Ingredients

  • A generous handful of your green of choice (my favorite is spinach)
  • Two small handfuls of boiled chicken (I recommend that if you’re going to freeze them in bulk like me, to move your plastic baggie of chicken for that day from the freezer to the fridge 5 hours before. And then 30-60 minutes before you’re planning to eat dinner, move your chicken baggie from the fridge to your kitchen countertop.)
  • Half of an avocado (What did you expect?)
  • Handful of paprika
  • One hard-boiled egg
  • Salad dressing of your choice

Directions

Thoroughly wash your greens, put them in the salad spinner, and place them in your salad bowl.

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Add boiled chicken breast (I just teared the chicken breast after I boiled them so they’re are in edible chunks)

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Add avocado

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Add one hard-boiled egg

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Add paprika (I generally never put paprika in my salad, but I LOVE putting a range of colors – sometimes too much green can be a bore. Also, the paprika makes the salad refreshing and have a crunchier texture).

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Add your salad dressing of choice. (I know, I know, these type of salad dressings are fattening, however, I got carried away with the #marketing – avocado!!! I’m hoping to either find a healthier salad dressing choice or creating my own salad dressing).

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And that’s it! Super easy right?

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What’s your favorite salad topping?

 

xoxo,

Stephanie

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