I mentioned it’s been pretty hard for me to get vegetables into my diet this pregnancy. They just haven’t sounded appealing. So, I’m making a concerted effort to sneak them in as much as I can.
This recipe is a great quick fix with ingredients you likely have lying around the kitchen. It is another dish you can make using leftover meat from that herb roasted chicken recipe. I also love that it combines some of my favorite fall flavors – apples and pecans. You could easily sub alternative cheeses, nuts and fruit depending on the season and your mood (or pantry)! The recipe below serves four.*
Active Time: 5 minutes | Cooking Time: Big Fat Goose Egg!
Difficulty Level: Easy
- 2 heads of romaine lettuce, rinsed and chopped
- 1/3 cup avocado oil
- 1/3 cup white wine vinegar
- 2 apples, rinsed and sliced vertically around the core
- 3 cups chopped, cooked chicken
- 1/2 cup chopped pecans
- 1/2 cup blue cheese crumbles
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked black pepper
In a small lidded container (I use a mason jar), add the avocado oil and white wine vinegar. Replace the lid and shake the oil and vinegar together vigorously. In a large bowl, add the chopped lettuce and dressing, and toss to combine.
To plate, spread the lettuce over your serving dish. For bowls, top the lettuce with chicken, apples, cheese and nuts. Sprinkle the salt and pepper over the prepared salads and enjoy!
*Since we’re just a family of three (for now), I typically only dress and plate half the lettuce on the first night. I reserve half of the ingredients and layer them in mason jars for the following day’s lunch. First in the jar is the dressing, salt and pepper. I follow that with layers of the rest of the ingredients: apples, then chicken, then nuts and then cheese. Last in the jar is the lettuce and voila! Lunch for the next day.