As seen on our Whole30 Challenge: Day 23, this extra healthy salad recipe is a staple for lunch or dinner and is loaded up on veggies. It's complete with grilled chicken, bell peppers, tomatoes, Whole30 oven-roasted pecans (recipe below), and our Whole30 Good-for-You Guac on a bed of mixed greens. We drizzled our salad with our go-to Whole30 Trifecta Salad Dressing. (Click the links for recipes.)
This is the salad I made for us today. I'd like you to assume I made a salad for each of us, but in all honesty, I made one large salad to share, and we both ate it together...off of the same plate... #marriedlife
SERVINGS: 2-4
INGREDIENTS:
2 large chicken breasts
olive oil (or avocado oil)
garlic (3 cloves, minced)
rosemary
thyme
Everyday Spice Blend
NOTES:
In the salad pictures above, we omitted the herbs (rosemary & thyme), but it is tasty either way!
The "Every Day Spice Blend" is a new seasoning I found at Whole Foods that doesn't contain sugar. You can also make your own rub as the kosher ingredients were quite simple which included black pepper, cayenne pepper, onion, garlic, paprika, and herbs.
STEPS:
Preheat oven to 400°F.
Season the chicken breasts with rosemary, thyme, and the Everyday Spice Blend (or something similar, as noted above).
Heat olive oil on the the grill pan over medium heat. Add minced garlic for extra flavoring.
Place the chicken breasts in the pan and sear each side for about 3-4 minutes.
Place the chicken in the oven at 400°F for about 15-20 minutes (or until chicken reaches an internal temperature of 165°F).
Serve on top of salad.
INGREDIENTS:
pecans
avocado oil spray (or olive oil spray)
sea salt
STEPS:
Preheat oven to 350°F.
Cover baking sheet with aluminum foil (to minimize cleanup).
Place almonds on baking sheet.
Spray almonds with avocado oil spray (or olive oil spray) and lightly sprinkle with sea salt.
Bake for 5 minutes.