Paleoeffect_Salad_Summer © 2011 . All rights reserved.

Paleo Summer Salad, A Light, Fruity Lunch Green Salad

So we ended up seeing that movie “30 Minutes or Less” after all and I have to tell you, I thought it would be funnier. Not to burst your bubble if you really wanted to see it, but it wasn’t great…Rotten Tomatoes is so right on (as usual). It had its moments, but it wasn’t an overall winner. We still had fun just being with friends and hanging out with each other though, so it was a good night.

Being that it is summer, I thought I’d share a refreshing summer salad that we enjoy. It has crisp sweet apples (actually, blueberries work nicely here too) and takes no time to make. Hope you enjoy!

Paleo Summer Salad 

2 small Chicken Breasts (or about 5 chicken tenders – I use these for faster cooking)

Tarragon (enough for lightly dusting the chicken ~ ½ tsp)

Turmeric (enough for lightly dusting the chicken ~ ½ tsp)

Adobo Seasoning (enough for dusting the chicken ~ 1 tsp)

Sea Salt and Pepper (to taste)

Lettuce (we like Romaine)

1 Gala Apple

Walnuts (optional, but we like them)

1 Egg (hardboiled, diced)

½ small Red Onion

2 Bacon strips (diced and cooked until desired crisp)

Simple Honey Mustard Dressing 

First, preheat the oven to 350 degrees Fahrenheit. Next, combine the chicken, tarragon, turmeric, adobo, sea salt and pepper in a bowl and coat thoroughly. Place on a baking sheet (or grill pan, my favorite) and bake until no longer pink in the middle (about 15 minutes).

While the chicken is cooking, tear the lettuce up and place in a bowl. Then cut up the apple, walnuts, egg, onions, and bacon; then add them to the lettuce.

By this time, the chicken should be about done. Allow a few minutes to sit once you take it out of the oven so they stay juicy. Then cut into bite size chunks.

Toss with our Simple Honey Mustard Dressing, serve and enjoy!

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