RAINBOW CHICKEN SALAD

It’s rainbow, you will love this salad to the moon and back.
rainbow chicken salad with almond honey mustard dressing
INGREDIENTS
For the Salad
2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts (mine were cut into smaller,      

thinner pieces which made the sauteing a bit easier)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
½ cup feta cheese
½ cup almonds, chopped or crushed
0For the Dressing
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons freshly squeezed orange juice
3 tablespoons water
1 tablespoon stoneground mustard
½ tablespoon raw honey
¼ teaspoon salt, more to taste
½ teaspoon garlic
INSTRUCTIONS
Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.
For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

 

 

FRUIT PIZZA
This simple fruit pizza is beautiful and delicious! A soft sugar cookie crust with a cream cheese frosting and topped with sliced fruit.
INGREDIENTS
1 1/2 cups sugar
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
FOR THE FROSTING:
12 ounces cream cheese, softened
7 1/2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 3/4 cup powdered sugar
assorted fresh fruit cut into slices

INSTRUCTIONS
Beat the butter and 1 1/2 cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
Top with fresh fruit. Cut into slices and serve!

 

GARLIC BUTTER MUSHROOM PROVOLONE MELTS
Filling and cheesy and perfect for the post-swim-lunch.
Simple garlic butter mushroom & provolone melts
INGREDIENTS
2 tablespoons butter
8 ounces fresh baby bella mushrooms
2 teaspoons minced garlic
3 tablespoons white wine
2 tablespoons minced parsley
2 slices Provolone cheese                                                   4 slices wheat bread
INSTRUCTIONS
Wipe the mushrooms with a damp paper towel to remove dirt. Thinly slice the mushrooms.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the mushrooms and garlic; saute until lightly browned. Turn the heat up to high, add the wine, and stir until the wine has cooked down and there is hardly any liquid left in the pan. Remove from heat and stir in the parsley.
Heat a griddle or large skillet to medium high heat. Spread the remaining 1 tablespoon butter over the exterior of the 4 slices of bread (melting it first helps it go farther). Place the bread on the griddle, buttered side down, and top with mushrooms and one slice of Provolone. Top with a second slice of bread, buttered side facing up. Grill until golden brown, flip, and repeat. The cheese should be melty and gooey and bread will be crispy on the outside.

 
GREEN SMOOTHIE
Imagine yourself sitting in the sun, magazine in hand, sipping on this 4 ingredient green smoothie A-S-A-P. And all  will be right in the world.
The 4 ingredient green smoothie
INGREDIENTS
1 large banana
1½ cups vanilla almond milk, unsweetened
3-4 Medjool dates, pitted and chopped
2 cups spinach
INSTRUCTIOS
Puree everything together in a blender until very smooth. There should be no flecks of spinach or small pieces of dates left – everything should be incorporated and smooth. Serve immediately.
NOTES
Other optional tips:
1. Add some ice to the blender.
2. Make it thicker by using yogurt.
3. Add different fruits (my faves are mango and peach because they don’t mess up the green color of the smoothie).
4. Add chia seeds, honey, flax, protein powder, etc.