First off, I have to say how sorry I am about slackin’ hard in the blog post department! Life gets so crazy sometimes, and important things get put on the back burner.
I think this recipe and the next (paleo portobello mushroom burger) will make up for my slacking! So, here we go.
I’m actually quite enjoying typing this out on my new bluetooth iPad keyboard. Now I can sit on the couch and watch shows while I post new recipes. No more excuses Tara! Today its Kitchen Nightmares. Man, these restaurant owners are unbelievable.
Now, onto the most important part… food!
The measurements I am giving here are based on one serving of salad, but the dressing makes enough for 3+ servings, so increase measurements for salad and dressing as needed.
2 cups organic field greens and/or spinach
1 small tomato
1 small avocado
2 tbsp red onion
3 slices bacon
1 small chicken breast
Bake or fry your chicken breast until fully cooked. Fry bacon, dry on paper towel, crumble and set aside.
Chop tomato, cucumber, red onion and avocado as well as cooked chicken.
Fill large bowl with greens, chopped vegetables, chicken and crumbled bacon.
2 tbsp olive oil
Juice of 1 medium lemon
1 tbsp organic gluten free mustard
1 tbsp honey (unpasteurized)
Combine all ingredients in a small blender or food processor and blend until fully mixed. You can also use a small whisk in a bowl.
Pour as much dressing as you like over the salad and serve!