Yo, this salad is perfection. You are going to love how simplistic yet delicious it is. It will definitely become your perfect fall salad (or every other time of the year). I have been obsessing over this meal. I am one of those people who truly enjoy salads; a good salad. A lot of us aren’t too fond of salads in general because it is almost always deemed as “boring”. But for me, it’s always a chance to be creative and work with different flavors and textures.
Now because I know now everyone is as fond of salads as I am, I want to answer a few common questions I always get when it comes to making salads.
CAN I PREP MY SALADS DAYS AHEAD?
This is a very common question I get asked all the time. The answer is yes. However, I suggest you prep in stages. Start by prepping your proteins and vegetables for the week. Start by washing, chopping and drying all my lettuce and other vegetables then storing them in ziplock bags.
For your proteins (whether it’s chicken, beef, pork…etc), cook them according to your preferences and store them in airtight containers. Same with dressings. Prepare them according to your preferences, then store them in mason jars (or use store bought dressings).
Then, you want to put your salads together the night before or the day of when you need it. If you are prepping the night before for work or school, I suggest keeping your proteins, vegetables (i.e. lettuce, greens, vegetables, toppings) and dressings in separate containers until you are ready to eat. I enjoy heating my proteins before putting them on the salad. So, by keeping everything separated, you are keeping all the components of your salad as fresh as possible.
WHAT “SHOULD” GO INTO A SALAD?
This is another very common question I get. A lot of people tend to wonder what should and shouldn’t go into a salad. My answer to this question is this: Girl, EVERYTHING (well, just about everything)! A salad is described in the dictionary as a cold dish of various mixtures of raw or cooked vegetables usually served with a dressing of some sort.
So there you have it. The definition of a salad is basically a blank canvas. Create what you want, when you want. That is with any dish! Stop inhibiting yourself in the kitchen. Especially when you are changing your lifestyle for the better. It’s so important to try new things. Not only do you not get bored, but because you want to expand your palate. You want I try new foods that will add more health benefits to your lifestyle. So it doesn’t matter. Cooking doesn’t always have to be very technical. Go with the flow and I promise you, those will almost always be your best meals.
PERFECT FALL SALAD
The perfect salad packed with all the fall flavors.
2 tbsp ghee
2 chicken breasts
Salt and pepper
2 heads romaine lettuce
2 handfuls fresh baby spinach leaves
1/2 cup Pomegranate seeds
2 pears (halved and pitted, then chopped or sliced)
Start by slicing each breast into two pieces: Place chicken breasts on a cutting board and with your hand flat on top of each breast, use a sharp knife to slice through the breasts. Now, place chicken breasts between two large pieces of cling wrap and pound using a mallet or a rolling pin to flatten. Season with salt, pepper and jerk seasoning and set aside.
Now, heat ghee in a large castiron skillet. Sear chicken for 3-5 minutes on each side until cooked through. Remove chicken from skillet, transfer to a cutting board and let them rest while you put the salad together.
For the salad, start by washing, drying and chopping romaine lettuce leaves to your desired size. Add lettuce to a large bowl with spinach. Then, add pears and pomegranate seeds. Toss salad with balsamic dressing and serve with chicken breasts sliced or diced into bite-size pieces.
For meal-prepping, cook chicken, and store in an airtight container. Then wash, dry and chop lettuce leaves and store in a ziplock bag (same with spinach leaves). Store pomegranate seeds and dressing in mason jars, and leave pears whole until ready to use.