Saturday, August 18, 2012

Chicken & Bacon Power Greens Salad

Salad is the spice of life. Most people say "variety," but most people haven't fallen in love with a salad.

Yet. I dare you not to enjoy this. Quick, nutritious, and satiating, this recipe is great by itself or served in a paleo pancake pocket.

Serves 2
  • 2 cups lettuce (romaine, green leaf, etc.)
  • 1 cup spinach, arugula, kale, or other seasonal green
  • 3/4 cup broccoli florets, separated into smallest "trees"
  • 1/2 cup chopped celery
  • 1/4 cup cashews, optional
  • 1/4 cup cranberries, optional
  • 1 avocado, cubed
  • 8 oz cooked chicken*
  • 2-4 slices cooked regular or turkey bacon*
  • Extra virgin olive oil to taste
  • Balsamic vinegar to taste

  • Do you know what your meat ate? Grass-fed, free-range meat is akin to the wild prey upon which our ancestors dined. Unfortunately, it's more expensive. If you can't swing it, at least make sure your meat doesn't come from a factory!

1. Wash all vegetables thoroughly. Try using white vinegar, a non-toxic disinfectant, as a "soap" for any veggies sprayed with chemicals.
2. Chop celery, avocado, chicken, and bacon. Separate broccoli into bite-sized pieces.
2. Combine all ingredients except olive oil and vinegar in a large bowl.
3. Dress to your delight then serve!

Dressing ideas? Add-ins? Variety is the spice of salad!