I’ve never been much of a salad eater. Let me rephrase – I’ll totally eat the salads covered in cheese, croutons, ham, bacon, ranch dressing, etc, but I have the hardest time getting into real, good-for-you salads. As part of an effort to eat healthier, and add more food groups to my diet besides sweets and caffeine, I’ve begun messing around with different salad combinations. My most recent recipe was this one, with grilled chicken, baby kale, fresh strawberries, avocado, mozzarella, and a mandarin ginger poppy seed dressing. While I’m still adjusting to eating a healthy salad as opposed to my norm, the flavors were all very light and fresh and an easy combination that I’ll certainly be repeating.
Ingredients (serves 2)
2 platefuls of baby kale
2 grilled chicken breasts, sliced
1 avocado, sliced
3 strawberries, sliced
fresh mozzarella cheese, chopped
3 tbsp mandarin ginger poppy seed dressing (I purchased mine but here’s a recipe if you’d like to make your own)
Grill chicken breast on stove top. Allow to cool slightly and chop into strips.
Add a handful of baby kale to salad plates. Arrange chicken and sliced avocado down middle of salad. Scatter mozzarella cheese and strawberries around outside of plate.
Drizzle with dressing and enjoy.