Confession #78- I love a good salad. But I kinda hate making them.
I don’t know why, either, but a salad made by someone else tastes a million times better to me.
Except this salad. I will make this salad any day. And LOVE every delicious bite. I think it helps that it is super easy to prep, especially if you have cooked chicken and quinoa in your fridge already, which I almost always do.
I used to make my chicken breasts in a crock pot every week, but lately, I have been baking them in the oven on food prep day. And despite years of being afraid of overcooked chicken, it has been perfect each week! My good friend Nikki, from The Burlap Kitchen, taught me how.
Just cover a cookie sheet with parchment paper, add as many chicken breasts as you can fit, and cook on 350 for 30 minutes. Before cooking, I like to spray mine with olive oil cooking spray and season with Himalayan salt, pepper, and whatever else I am in the mood for. After they cool, I just dice them up and use throughout the week. Delish!
And the rest of this salad is easy peasy, as well. Just dice some mango and avocado, wash up some spinach, and get that goat cheese ready.
Not only is it beautiful, the flavor blend in this meal is out of this world. It’s bright and fresh, perfect for a spring evening! And you can feel free to get fancy with whatever dressing you want, but I never need more than a bit of fresh squeezed orange on mine (and not only because I hoard my teaspoons, lol).Print
- 1 cup of baby spinach
- 1 cup of diced mango
- 1/6 cup of goat cheese crumbles (I love Aldi’s honey goat cheese)
- 1/6 cup of diced avocado
- 1/2 cup of cooked quinoa
- 1 cooked chicken breast, diced
- 1/4 fresh orange
- Wash and dry baby spinach and place in a bowl or plate.
- Top with quinoa, chicken, and remaining ingredients.
- Squeeze juice from orange on top and enjoy!
1 RED, 1 GREEN, 1 PURPLE, 1 BLUE, 1 YELLOW
- Serving Size: 1 salad
Keywords: salad, dinner, lunch, gluten-free