Tag Archives: Salad

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!

Greek Cucumber Salmon Salad

greek cucumber salmon salad | almost getting it together

There’s a farmer’s market in South Side that I pass on my way home on Tuesdays. Tuesdays are also #trailruntuesday, where Emily (and sometimes special guest Leslie) and I run 6 miles or so after work. Trail Run Tuesday could also be named Therapy Run Tuesday because it really keeps me sane when the week isn’t even half over yet.

Anyway, I was craving cucumbers and craving a Greek Salad, thus, Greek Cucumber Salmon Salad was born. I also felt like eating something shaped like noodles, so I actually came home and made a dinner that wasn’t a turkey wrap (aka Market District smoked turkey breast, brie cheese, avocado, a ton of mustard and spinach on a brown rice wrap then pressed in my Panini Press).

greek cucumber salmon salad | almost getting it together

This is what actually making an effort for a weeknight dinner looks like.

I got sucked into buying random stuff at the farmer’s market after being a little rungry. Besides over priced cucumbers and tomatoes I ended up with a basket of peaches, marinated mushrooms, black bean dip and lemon cilantro hummus, which I promptly opened and ate with carrot sticks left over from my lunch on the way home. If I could get my hunger under control, that would be great. (Is that what I get for running 30+ miles a week?)

greek cucumber salmon salad | almost getting it together

The color of these tomatoes totally sold them for me.

This salad is assuming you already have grilled salmon on hand. If not, just grill up some salmon. We had leftover salmon from dinner the night before and I don’t believe in reheating fish so it was cold on this salad. I used marinated mushrooms I bought from the farmer’s market so you can really use whatever you find from the olive bar or something at the store. I spiralized the cucumber, but you could just slice it if you don’t have a Spiralizer.

According to the nutrition calculator I use for my recipes, this has absolutely no bad points. It’s low in sugar, low in sodium, high in protein, iron, selenium, magnesium, Vitamin C, phosphorus and Vitamin B6. I literally don’t know what half of those do, but yay trace minerals?

greek cucumber salmon salad | almost getting it together

Greek Cucumber Salmon Salad.

Greek Cucumber Salmon Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 2
Ingredients
Salad
  • 3 cucumbers, spiralized
  • 2 grilled salmon fillets
  • ½ tomato, cut into wedges
  • ¼ onion, chopped
  • ½ avocado
  • ¼ cup marinated mushrooms
  • 2 tbsp feta cheese
Dressing
  • ½ lemon, juiced
  • ¼ cup red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp salad herbs
  • salt & pepper to taste
Instructions
Salad
  1. Put half the spiralized cucumber noodles on two plates. I used blade C.
  2. Put half the tomatoes, onion, avocado and mushrooms on each plate.
  3. Add grilled salmon filets.
  4. Add half the feta cheese to each.
  5. Pour dressing as desired.
Dressing
  1. Mix all dressing ingredients in a jar or carafe and shake well.
  2. Store extra in fridge.
Nutrition Information
Serving size: ½ recipe Calories: 428 Fat: 27.6 g Saturated fat: 5.5 g Carbohydrates: 23.8 g Sugar: 1.6 g Sodium: 215 mg Fiber: 6.5 g Protein: 27.4 g

Chat with me:
What purchases do you get sucked into at the farmer’s market/grocery store? Are you constantly hungry like me? How do you deal?

Spring Superfood Salad

spring superfood salad | almost getting it together

Anyone who has been around me for more than one minute knows I’m always hungry. As much as I love being skinny (or fit and healthy or whatever is the politically correct word – there, I said it), I love eating more. Because I love eating and I’m always hungry, I consider myself a volume eater.

I’m not going to lie – back in my less-healthy days (i.e., college) I wouldn’t make myself a huge salad for lunch or typically order one at a restaurant. Salads just didn’t seem appealing. Now, there are few things more appealing to me in the world than a huge bowl of vegetables. I’m a complete psychopath, I know, but I also love wine so it balances out, right? (And chocolate and nut butter and ice cream just in case we’re worried I primarily only eat vegetables and fruit in fermented form.)

spring superfood salad | almost getting it together

True love is a bowl of vegetables with avocado.

I hate not knowing what’s in my food so I’m really weird about salad dressing. There’s always either a ton of oil or added sugar, even if they’re homemade by someone who isn’t myself. I would totally make a salad at my office cafe every day (and I used to) but now I would rather bring one from home and know exactly what is in it and not be disappointed when the basil cucumber dressing isn’t out or someone ate the last artichoke.

I was still sleep-deprived when I went to the grocery store on Monday night and despite having about five amazing salads over the course of the precious four days, I couldn’t come up with the brain power to create my own salad. I bought two random heads of broccoli and some turkey and thought I would figure it out from there.

This salad could also be called the “use up stuff in your fridge” salad. It’s full of “superfoods” and nutrients: strawberries, seeds, quinoa, greens and avocado. I didn’t expect this salad to be as epically amazing and delicious as it was – definitely make it. Top with a balsamic dressing. I make mine by sight so I don’t measure anything, but I used balsamic, olive oil, lemon juice and fancy balsamic fig mustard that I bought in Toronto.

spring superfood salad | almost getting it together

More nutrients in a bowl than a typical college student eats in a week.

5.0 from 1 reviews
Spring Superfood Salad
 
Prep time
Total time
 
Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 1
Ingredients
  • 2 cups salad greens
  • ½ cup broccoli, chopped
  • ⅓ cup strawberries, chopped
  • 3 slices turkey breast, chopped
  • ¼ cup cooked quinoa
  • ¼ avocado, sliced
  • 1 tbsp goat cheese
  • 2 tsp pumpkin seeds
Instructions
  1. Place all ingredients in bowl. Top with your choice of dressing.
Nutrition Information
Calories: 339 Fat: 16.8 Carbohydrates: 30.4 Sugar: 5.3 Fiber: 9.8 Protein: 20.8

Chat with me:
Do you love salads/vegetables as much as me? Am I completely nuts (don’t I ask that question every week at least once)?