For another addition of Saw It. Pinned It. Did It. I am doing Chicken Grape Feta Cheese Salad. Go check out the two co-hosts of this linking party, Steph and Katie if you haven’t already. They are both kinda awesome!
My inspiration is below and I made a few minor changes and made my own homemade dressing (don’t worry it took like 2 seconds to make in my magic bullet).
2 cups romaine lettuce or greens of your choice
1 medium stalk of celery diced
1/8 cup of walnuts finely chopped (slivered almonds is a great substitute)
1/8 cup of feta cheese
.06 ounces of red onion (optional)
4 ounces of shredded or chopped chicken
Salad Dressing – Based roughly on Jack Lalanne Juicing recipe but I can’t find my copy so had to improvise
- 1/2 cup strawberries
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sugar substitute
- 2 tablespoons EVOO, coconut or almond oil
Since I cook my chicken in bulk (like 2-3 pounds) on the weekend I just have to pull out the desired amount. This helps with staying on tracking and not staring at the fridge wondering what you are going to eat. I cooked mine this week in low sodium chicken stock and seasoned to taste with italian seasoning, onion and garlic powder. Feel free to use your favorite chicken recipe but note you want it rather low key as the dressing adds a lot of flavor. Shred the chick in a blender, food processor, or by hand.
Chop all your veggies and the walnuts. Toss in your favorite mixing bowl and serve!
For the Salad Dressing:
Mix all ingredients in a blender (I used my magic bullet) and serve. Can it get any easier that that?!
According to Myfitness pal the breakdown for 2 TBS serving of the dressing is:
Calories – 68; Carbs – 2; Fat -7 (this is based on using EVOO – amount of fat is halved when using coconut oil).