Mediterranean Chopped Salad


If you were looking for us on Saturday, you would have found us sitting on the deck at some of our nearest and dearest’s house…kids playing, adults baby-gushing, wine in hands and the darling hosts feeding us some of the best guacamole on the planet and an awesome burger bar, to boot.  Pretty sure it doesn’t get much better than that.  This salad was my dish to share and it received pretty darn great reviews. Continue reading

Pomegranate Chicken Chopped Salad


Let me begin by telling you that I have a problem.  I’m fine to admit it because I know you wont judge me.  Right?  Good, I love how open minded you are.  Pomegranate seeds.  They have begun to take over my life.  So much that I had to text my mom the other day a photo of the bowl of them I was eating and say “if anyone is looking for me I was forced to check myself into a pomegranate seed addiction program”.  My largest concern?  That the baby inside of my big ol belly may be overdosing on the stuff…or that he actually may turn into a pomegranate seed himself.  I wonder if he is kicking and punching and sticking his cute butt into my ribs so frequently because he’s trying to tell me to stop the madness…that he’s in pom seed overload.  And just so you know, there are no pomegranate seed support groups out there…I’ve already looked.


So, as you might guess, this salad is serious bliss to me.  You know me and chopped salads.  Remember this?  And this?  I love the concept of lots of different tastes and textures in one bite and this salad fits right into that category.  Actually…it may be my favorite thus far.  The simple honey mustard vinaigrette teams up just perfectly with the roasted chicken and all of the chopped goodness in this dish…and it really is so healthful.  Full of antioxidants, healthy fats, greens and protein and literally as delicious as they come…I think you’re going to really enjoy this goodie.

Pomegranate Chicken Chopped Salad


For the Vinaigrette:

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonaise

1 Tablespoon Honey

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

1/4 Cup Olive Oil

For the Salad:

2 Boneless Skinless Chicken Breasts + 2 Tablespoons Olive Oil + Salt and Pepper

4 Ounces Mixed Greens, very roughly chopped

1 Avocado, diced

1/3 Cup Crumbled Bleu Cheese

2 Hard Boiled Eggs, diced

1/3 Cup Pomegranate Seeds


For the Vinaigrette:

Whisk all ingredients together well until completely incorporated.  Set aside.  Will keep in the fridge for at least 1 week.

For the Salad:

Preheat oven to 400 and season both sides of the chicken with salt and pepper.  In an oven proof skillet heat olive oil over medium high heat.  Add the chicken and cook, top side down, until you get a nice sear on top, about 4 minutes.  Flip chicken over, transfer to the oven and bake until cooked through, about 20 minutes.  Let the chicken rest for about ten minutes after taking it out of the oven so the meat can absorb all of the juices.

Chop the chicken in to bite sized pieces and place in a large bowl.  Add the greens, avocado, bleu cheese, eggs and pomegranate seeds.  Drizzle the vinaigrette on top of the salad and toss gently.  Serve immediately.  Serves 2-3.

Southwest Chicken Chopped Salad


A perfect summer dish.  Any cooked chicken will work in this recipe but I highly recommend blackening the chicken on the grill with this seasoning; it makes for tremendous flavor that runs through the entire salad.  Hearty enough to be man-pleasing, yummy and fun enough to eat to be kid-pleasing and this mamas perfect sort of meal.  Flavor-packed, fresh, loaded with protein, fiber, iron and Vitamins A and E; both your health and tastebuds will give you a pat on the back.


Southwest Chicken Chopped Salad


2 Boneless Skinless Chicken Breasts

2 Teaspoons Blackened Seasoning

1/3 Cup + 1 Tablespoon Olive Oil

1/3 Cup Fresh Lime Juice

1 Large Clove Garlic, grated or pressed

1 Tablespoon Agave Nectar or Honey

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

5 Leafy Romaine Leaves, chopped into bite sized pieces

2 Green Onions, thinly sliced

3/4 Cup Canned Black Beans, drained and rinsed

1 Cup Cherry Tomatoes, quartered

1/3 Cup Diced Gouda Cheese

1/4 Cup Chopped Cilantro

1 Avocado, diced


Preheat grill to medium high.  Rub chicken breasts with 1 tablespoon olive oil and season each breast (both sides) with 1 teaspoon blackened seasoning.  Place on the grill and cook 8-10 minutes per side or until juices run clear.  Let rest for ten minutes and chop into bite sized pieces.

In a small bowl whisk together 1/3 cup olive oil, lime juice, garlic, agave or honey and salt and pepper.  Set aside.

Place romaine, onions, black beans, tomatoes, cheese, cliantro, avocado and chicken in a large bowl.  Drizzle vinaigrette over the top and toss gently with your hands.  Serve immediately.  Serves 3-4 as a main course