Can I add “Really Freaking Good Salad Maker” to my resume? 😉
Dj and I have had a stream of non-stop visitors these past 3 weeks. We’ve had so much fun.
Moving alone to Florida, we’ve had our moments of home-sickness, so having friends visit really has helped!
Two of my very best friends since we moved onto the same dorm room floor our freshman year of college, Katie and Danielle, were the second wave! It was so nice to see them. It was like a little glimpse of home. 🙂
We spent our days on the beach taking in all of the strong Florida sun!
The next group was one of my best friends I worked at the American Embassy in London last summer, Mina! I hadn’t ever hung out with her on American soil, so it was so good to see her!
She brought along three of her friends from school, Kimmee, Lauran, and Rachel! 🙂
Dj went to Tampa this weekend to meet up with some of his friends from back home, so we were able to have an all girls weekend! I had a really great time and Mina’s friends were super sweet and fun! I was really sad to watch them go this morning! 🙁
Anyways, back to these salads! Since summer is coming up, and I’ve realized how badly I’ve been eating (that is so typical with company visiting, right?) I’ve been attempting to cut back on my carb intake.
I made these for Dj and I for dinner and they were so good! Dj is more of a meat and potato man, who likes substance with his meals, but these salads were so filling and packed with flavor, that he said I could make those for dinner every night and he’d be a happy camper!
*Chicken Tenderloins *Raw Spinach *1 Hard Boiled Egg *Dried Cranberries *Croutons *Slivered Almonds *Asparagus *White Onion *Sun Dried Tomato Vinaigrette*
First, make sure you have time to marinate the chicken! Marinate it as long as you can, anywhere from 30 minutes- 6 hours. I did roughly about an hour and it turned out perfectly! In a cooking pan, cover the chicken in ½ cup of Sun Dried Tomato Vinaigrette.
Mix the marinade to cover both sides of the chicken and cover the pan.
Once you’re ready for the salads, uncover the pan, and cook at 375 degrees for 20 minutes. Make sure you cut the chicken to make sure it is fully cooked.
While the chicken is cooking, prep your other ingredients!
I’ve mentioned before that I prefer grilled veggies on my salads. So, I grilled asparagus and white onion in some EVOO and pepper.
Put a whole bunch of raw spinach on a plate!
I put the sun dried tomato vinaigrette on mine, and balsamic for Dj’s.
Next, I sliced up one hard boiled egg for each salad. Topped with slivered almonds, some croutons, and dried cranberries! And of course the cooked chicken, asparagus, and onion.
I placed everything to resemble a cobb salad, but of course mixed everything up to have goodness in every bite!