Summer Salad

Happy first day of Summer! How am I celebrating? By meal prepping the summer-iest of all salads. Super fresh, lots of texture, and a little tang.

Ingredients for Salad:

  • Romaine lettuce or spring mix (to your discretion)
  • Strawberries (to your discretion)
  • Blueberries (to your discretion)
  • Almonds (to your discretion)
  • 1 small sweet potato chopped
  • 1 teaspoon honey
  • 2 eggs
  • Chicken breast
  • 2 limes
  • Olive oil
  • 1 tablespoon salt
  • 2 tablespoons ground pepper
  • Flax seed (optional)

Ingredients for Dressing:

  • 1/4c. Pear balsamic vinegar
  • 1/4c. olive oil
  • 1/2 a lime’s juice
  • 1 teaspoon pepper
  • 3-4 whole mint leaves

Directions for the Salad:

  1. Preheat oven to 400.
  2. Cut sweet potato into bit size chunks.
  3. Roll in a tablespoon of olive oil, the honey, and a dash of salt.
  4. Place in oven, cook about 20 minutes or until a fork easily pierces the potato through.
  5. Meanwhile, cut chicken into bit size pieces. Place in a bowl with salt, pepper, and the juice of 1 whole lime. Set aside to marinate.
  6. Bring about 2 quarts of water to boil and boil your eggs for about 10 minutes.
  7. When it comes to all the fruits, nuts, and lettuce, cut up as much as you want and place into serving bowl.
  8. Heat a tablespoon of olive oil in a skillet, and toss chicken on at medium heat. Cook until all pieces are cooked thoroughly.
  9. As chicken and eggs finish cooking, set aside to cool and peel eggs.
  10. Add to bowl.

Directions for the Dressing:

  1. Mix in a bowl, the olive oil, pear balsamic vinegar , pepper, and lime juice.
  2. Add mint leaves. *The mint oils will absorb into the oil the longer it sits.

I garnished this salad with flax seed and a couple extra mint leaves. Enjoy!



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