Welcome back and happy Friday!
I usually do NOT make salads twice a week, but since I am just starting my blog I wanted to make something easy.
I swear by the 80/20 rule: 80% mindful 20% moderation. For me, this might mean being mindful about the foods I am consuming during the week, and then being more lenient on the weekends. Or having a piece of chocolate after dinner on most nights (Boost Chocolate Bars from Australia will be my ultimate downfall), or getting my favorite Frappuccino from Starbucks (with all the sugar and all the whipped cream).
80% mindful + 20% moderation = 100% happy
i.e: making salad twice this week, meant I had pizza last night 😉
I have wanted to start this blog for a few years now. I had the vision and the idea, but presenting it is a completely different challenge (which I thoroughly enjoy). Part of it, is being transparent for all of you – which means explaining my 80:20 lifestyle based on recovery from my eating disorder. My relationship with food has not always been healthy, and part of an E.D is the mindset, but I learned how to initiate balance and what works best for me. Reigniting my passion for food came from being back in the kitchen in creation mode, and is only made better by sharing this passion with all of you.
This classic salad is the first recipe I ever created in the kitchen (chicken and all), and I am so excited to share. It is also one of my favorites.
**Ingredients for Salad:
– 2 Chicken Breasts
– 2 tbs. Cheese
– 1 cup Sliced Baby Tomatoes
– 1 cup Corn
– 6 Slices of Bacon
– 4 Boiled Eggs
– Dressing of Choice
– 5-6 cups Lettuce (Iceberg)
– 1/2 Half of an Avocado
Ingredients for Chicken:
– 2 Chicken Breasts
– Drizzle of Lemon
– Dash of Onion Powder
– 1 tsp. Paprika.
– 1/4 tsp. Garlic Powder
– 1/4 tsp. Pepper
– 1/4 tsp. Chili Powder
– 1/4 tsp. Salt
Directions for Chicken:
1. Cut chicken into cubes
2. In a bowl, mix the paprika, pepper, salt, chili powder, and cajun salt. Add chicken
3. Heat pan on stove on medium – high heat, add splash of cooking oil
4. Once pan is warm, add chicken. Cook chicken for 10 – 15 minutes (depending on heat of pan and size of chicken cubes) and add dash of onion powder
5. Once golden brown, set aside to cool
Directions for Salad:
1. Cook bacon, set aside to cool (I prefer my bacon extra crispy, but that is up to personal preference, which affects cooking time)
2. While bacon is cooling, chop veggies into desired sizes
3. In a bowl, add lettuce, corn, tomatoes, boiled eggs, avocado, cheese. Add cooled bacon, and chicken.
4. Add dressing and toss
This salad has more of an opportunity for added ZEST:
– Cheese: Classic includes bleu cheese, but cheddar, pepper jack, or Colby jack also do well in the mix
– Corn: Yellow or white corn will work; yellow is classic, but white corn tends to be a little sweeter and contrasts well with pepper/salt/savory flavors
– Onion: Green onion, red onion, or even grilled onions mix well into a Classic Cobb Salad
– Dressing: Bleu cheese is classic, but ranch or even plain salt and pepper and a dash of olive oil work well to allow every flavor to stand out
– Lettuce: I use Iceberg (because it was on sale) because it adds a crisp crunch to every bite and is refreshing amongst all the fresh veggies. You can also use spinach leaves, kale, or romaine lettuce.
– Veggies: There are so many variations to the classic Cobb: add carrots, black beans, croutons, chickpeas, ham, turkey, peperoncini, olives…