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.
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.
- 6 cups arugula
- 1 cup sweet potato, cubed
- 1 cup cooked lentils
- ½ cup grapes, sliced in half
- 2 oz brie cheese, chopped
- 2 large boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp sumac
- 1 tsp turmeric
- ¼ cup white balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp dijon mustard
- ½ tbsp chopped shallots
- 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.
- Preheat oven to 350F.
- 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.
- On another tray, place sweet potatoes and roast for 30 minutes, flipping once halfway through.
- Mix all the dressing ingredients in a small jar or container and shake well to combine.
- Once chicken is done cooking, remove from oven and chop.
- Place arugula in a large bowl, season with salt, pepper and salad dressing and toss.
- 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!