This Paleo Chicken and Red Berry Salad is meant to be seasonal, meaning that you could continually update the seasonal fruit and keep it fresh and exciting all year long (for example, substitute pomegranates for blueberries in the summer)! Otherwise, no notes for this recipe, just fast and delicious and easy! I like to make the ingredients the night before and combine the all before work for a lunch salad too!
Since Santa got me Rosetta Stone, I’ve done so much, I’m thinking of bringing back my Spanish word of the day…I’m so excited to be learning again! Too bad I didn’t have more time before Puerto Rico, I maybe could have understood a little more than last time! Though I am excited to go again and see the family. I’ve never been there for a holiday, so this will be fun and new too!
Paleo Chicken and Red Berry Salad
4 Chicken Breasts
Spring Mix Greens
¾ cup sliced toasted Almonds
¾ cup Pomegranate Seeds
4 Bacon strips
Dust the chicken with the Paleo Adobo Seasoning. You want to lighting season the meat on both sides.
Grill: Cook on high heat for 5 minutes on the first side, then flip and cook for another 5 minutes. Then flip and cook for 10 minutes on the first side, then flip and cook for 5 more minutes. Set the chicken aside for 5 minutes before slicing into strips.
Oven: Or, you can preheat the oven to 375 degrees Fahrenheit and cook them for 20 minutes, flipping once around the 10 minute mark.
Cut the bacon into diced chunks and sauté over medium-high heat until browned. While that is cooking, slice strawberries, removing their little tops (called hulling).
In a bowl, combine the greens, spinach, strawberries, almonds, pomegranate seeds and bacon. If you don’t have toasted almond slices, just pop them in a pan over medium heat (~6) and stir until toasted…I like to toss with a little honey and coarse sea salt, but that’s just me. Anyway, then toss with salad dressing (if you make the recipe, you probably won’t need all of it).
Dish that out into 4 bowls and top with sliced chicken breast.