French Salad with Parchment Baked Chicken and Mustard Vinaigrette

Let’s talk about something that is a total time suck for me: BACK STALKING MYSELF. WHY?! I spend at least an hour a week looking at my old Instagram photos, tweets and blog posts. I’m secretly the most narcissistic person. I’m just always real concerned someone new is going to pop into my life and I’m worried of what they will think when they back stalk me, because they will  – am I cool enough? Should I have deleted all the photos of ex-boyfriends?

Fun story, re: social stalking. My friend Jordan from college texted me Sunday night to say “I also love how you seem to eat all the time and you are so fit”. I Snapchatted (follow me at @cpisone, BTW) a photo of two burritos and Bloody Mary. This was after probably Snapchatting four pieces of toast at The Mill, all the food at Comal and ice cream at Bi-Rite the day before. He then learned exactly 0 burritos belonged to me (but the bloody was mine – there was a guy at Treasure Island Flea with a mimosa + Bloody Mary cart so how could I say no?) and retracted his statement. If only my metabolism was that great.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

I have to eat salads like this all week because I feel the need to eat Bi-Rite ice cream every weekend.

On to this salad, which is why we are all here. Unless you’re here to read my train-of-thought rambles, then even better. Lentils make me think of France, even though I’m 99% positive I never ate a lentil in any of my three trips to France. So that’s why this is a French salad. Also, brie cheese. I remember my mother explaining brie cheese to me as a little girl as “like butter, but better” and I’ve basically been obsessed ever since. Brie in any dish on a menu? Ordering it. I wish this were a salad with escargot and foie gras. That’s my kind of French salad.

Also, parchment baked chicken is the best. It’s stupid easy to make and delicious. I’m honestly not too into meat but I eat it to stay full so this is an easy way for me to not screw it up.

I need to go eat like a thousand salads to counteract my weekend. And because I need fresh produce before I go to Pittsburgh this weekend where I don’t think vegetables are a thing yet. They’re just now getting into over-charging for toast.

French Salad with Parchment Baked Chicken and Mustard Vinaigrette | almost getting it together

French Salad with Parchment Baked Chicken and Mustard Vinaigrette

5.0 from 1 reviews
French Salad with Parchment Baked Chicken and Mustard Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Lunch, Dinner, Entree
Cuisine: Gluten Free
Serves: 2 salads
Ingredients
Salad
  • 6 cups arugula
  • 1 cup sweet potato, cubed
  • 1 cup cooked lentils
  • ½ cup grapes, sliced in half
  • 2 oz brie cheese, chopped
Chicken
  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp sumac
  • 1 tsp turmeric
Dressing
  • ¼ cup white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • ½ tbsp chopped shallots
Instructions
  1. Place chicken, olive oil and seasonings in a glass container or ziplock bag and combine until chicken is well coated. Season with salt and pepper. Let sit on counter for 20 minutes or in fridge up to overnight.
  2. Preheat oven to 350F.
  3. Place a large sheet of parchment paper on a baking tray, place chicken on and fold edges to create an "envelope" for chicken. Bake for 30 minutes or until an internal thermometer reads 180 degrees.
  4. On another tray, place sweet potatoes and roast for 30 minutes, flipping once halfway through.
  5. Mix all the dressing ingredients in a small jar or container and shake well to combine.
  6. Once chicken is done cooking, remove from oven and chop.
  7. Place arugula in a large bowl, season with salt, pepper and salad dressing and toss.
  8. Split arugula into two large bowls or plates and put half the salad toppings and half the baked chicken on each salad to serve.

Chat with me:
Do you back stalk yourself? Do you #eatfortheInsta? Favorite type of cheese… go!

21 comments on “French Salad with Parchment Baked Chicken and Mustard Vinaigrette

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Susie @ SuzLyfe on August 31, 2015 7:13 am

Sometimes I #eatfortheinsta But generally I’m eating anything cool enough to qualify. I’m like, here’s my omelet. Again. Coooooool
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Dietitian Jess on August 31, 2015 8:00 am

Goat cheese… and yes sometimes I backstalk myself too. Have a good weekend in the Burgh!
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Alyssa @ RenaissanceRunnerGirl on August 31, 2015 12:06 pm

I love the look of this salad – I am the same way, I eat salads with chicken and fish because afterwards I eat a pint of ice cream. Priorities!
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Caroline @ Caroline Kaufman Nutrition on August 31, 2015 12:27 pm

Oh my goodness, I can’t believe I just found your blog! So glad you commented on my pb cookies. I love it!! I’m signing up for your e-mails as soon as I press “post comment.” :) (This chicken salad sounds amazing!)
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Cassie on September 13, 2015 9:05 pm

So glad you stopped by!!! And hope to see you again soon! :)

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Angie Nelson on August 31, 2015 12:53 pm

This looks so good. It would make for a great lunch.

The sharper the cheddar the better!

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Victoria on August 31, 2015 1:28 pm

Hi Cassie,

Your salad looks amazing! he combination of flavors is something I never would have thought of. I am always looking for more ways to use sweet potatoes too — love this!

Have a wonderful week,

Victoria

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Liz on August 31, 2015 1:47 pm

Looks yummy! That mustard vinaigrette sounds like it would go great on just about anything :)
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Rachel@ Athletic Avocado on August 31, 2015 3:31 pm

I love how simple this is! It sounds amazing!
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Erin @ Her Heartland Soul on August 31, 2015 3:48 pm

Oh goodness this looks yummy! I need more salads in my life!
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Rebecca @ Strength and Sunshine on August 31, 2015 4:12 pm

Fabulous meal!! Chicken, lentils, GRAPES, sweet potato, o and arugula….all the things I love!
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Jeanette | Jeanette's Healthy Living on August 31, 2015 4:17 pm

I love this French inspired salad – so many goodies in one bowl!
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Miranda @ Miranda Writes on August 31, 2015 6:56 pm

I remember the first time I ever had camembert cheese. I baked it and drizzled it with honey, then just dipped crusty bread into it. Ugh! Now I’m craving cheese. This salad sounds like a much healthier alternative…
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Cassie on September 13, 2015 9:04 pm

UM need that right this second please.

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Amy @ Happy Healthy RD on August 31, 2015 8:15 pm

Grapes, brie, sweet potatoes – you are speaking my language. Sounds like a delicious combo!
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Cassie on September 13, 2015 9:04 pm

Ah, now I want this salad RIGHT NOW but don’t have any of the ingredients!!

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Lauren @ ihadabiglunch on September 2, 2015 12:32 pm

Hahahaha I’m laughing so hard I stalk myself all the time but I’ve never admitted it to anyone, let alone on my blog. It’s a wave of relief to know I’m not the only one. I’ve literally had all those thoughts, to the T. I was just talking about my intense love for baked chicken + dijon.
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Cassie on September 13, 2015 9:01 pm

AHHHHH anything + dijon. obvi.

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Shashi at RunninSrilankan on September 2, 2015 2:15 pm

Haha – YES – i do backstalk my IG and mostly end up thinking GAH that photo was stupid bad – I gotta remake it – cos I don’t post a whole lot of foods I don’t make. My dentist makes fun of me as I eat out so little – but, I have your philosophy- eat healthy, home-cooked fare during the week and splurge every now and then ;)
Cassie I love lentils so glad you incorporated them in this salad and I love your use of turmeric with the chicken! Deeelicious salad bowl

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Cassie on September 13, 2015 9:02 pm

I was so AFRAID of turmeric for a while… then once I had it I was like “oh, this is delicious what was I thinking”. It’s the yellow!!!

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