Hey there, boos! Can ya’ll believe we are half way through January already?? That means many of you are ALL about eating healthy and re-booting your bod for the new year. If you’re like me, I’m always looking for healthy dinner recipes that are quick, easy and full of flavor. I love taking traditional recipes and subbing out the not-so-healthy ingredients with other delicious options. That’s exactly what I did today! This recipe is gluten free and Paleo if you omit the dollop of hummus.
Essentially I took all of my favorite greek-ish veggies to create a crunchy salad – cucumbers, red peppers, artichoke hearts, cherry tomatoes, red onion and crips romaine. I tossed all of this goodness in my sugar-free lemon dressing and subbed classic feta cheese with chopped creamy avocado. I then decided on a lean meat of clean chicken breast, cooked in my pressure cooker. Finally I topped off the salad with a dollop of fresh local hummus. My mouth is watering writing this! LOL! Gotta go eat, stat! See below for all ingredients and steps. Enjoy!
(makes 4 servings)
1 pack of romaine lettuce (3 heads)
1 lb of chicken breast
1 cup of fresh salsa
1 cup of cherry tomatoes halved
1 cup of english cucumbers diced
1 cup of artichoke hearts (in water)
1 cup of red peppers diced
1/2 cup of red onion diced
1 avocado diced
1 cup of hummus
1/2 cup of lemon dressing – recipe here
1. Place 2 cups of water and 1 cup of fresh salsa into pressure cooker with chicken breast. Select ‘poultry’ and let the chicken cook. Note: you can always buy pre-cooked chicken, bake it or BBQ it. I’m currently loving my pressure cooker and trying a bunch of new recipes using it 😉
2. While chicken is cooking, cut up all of your vegetables and make the lemon dressing.
3. Toss tomatoes, cucumbers, artichoke hearts, red peppers and red onion in 1/2 cup of lemon dressing.
4. Put 1/4 of romaine lettuce onto plate.
5. Place 1 cup of veggies mixture on top of greens.
6. Set 1/4 of chopped avocado on salad.
7. When the chicken is done, slice into pieces and place 1/4 1lb on salad.
8. Top off the recipe with a dollop (1/4 cup) of fresh hummus. I recommend making your own or buying a “clean” version. I found a local Idaho brand that I LOVE! No sugar and additives.