Blueberry Chicken Salad




Perfect summer salad. Husband approved healthy meal.

2 Chicken Breasts
1 head Romaine Lettuce
1 pint Blueberries
1 Shallot Sliced
1/2 – 1 c Slivered Almonds
1 container Mild, Crumbled Cheese
Honey Dijon Vinaigrette

Cook the chicken and chop.
While the chicken is cooking, chop the romaine, slice the shallot, make the dressing, and throw everything into a big bowl.
Add the chicken and toss.

I used a mild crumbled cheese I found at the store, since the Husband is opposed to strong flavored cheese. This would be great with goat or feta too.

Recipe from: Gimme Some Oven and Blueberry Council


Thai Inspired Salad


IMG_1016It’s too hot for me. It should never be in the upper 70s/early 80s in May. Since it felt like summer, I made a summer salad for dinner tonight. It was deliciously good and I ate more than I meant to, but it’s okay because it’s very healthy.

Lettuce – I used a mix of baby lettuce and baby spinach
1 Mango, chopped
1 Red Pepper, chopped
Cooked chicken, chopped
Green Onion, sliced
Chopped Peanuts
Curry Coconut Peanut Dressing

Toss all ingredients in a large bowl.


Recipe inspired by The Roasted Root.

Curry Coconut Peanut Dressing


IMG_1019There is something about coconut milk that is ridiculously addicting.

1 c coconut milk (make sure it’s the real kind, not the drinking kind)
3 T Peanut Butter
3 T Fresh Lime Juice
1 T Curry Powder
1/2 tsp salt

Add to a bowl and whisk until smooth
Refrigerate to thicken up.

Recipe courtesy of The Roasted Root.

Ranch Dressing



Super simple dressing to whip up if you have ranch seasoning ready to go.

Ranch Seasoning
Plain Yogurt (I use Greek, but anything should work)
Water, if needed to thin out the dressing

Put some yogurt in a jar.
Add water if needed to get the desired consistency.
Add in ranch seasoning to taste.
Mix it all together.

I use Greek yogurt because I think it’s creamier and has a better mouth feel that other yogurt. If you’re ever in the mood for a thick and creamy dressing, this is the base to use.