TSB: Strawberry Chicken Salad

This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

• Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
• On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Visit and check out the other salads for the month!

FBF: Romaine Salad with Avocado

FLASH BACK FRIDAY

ROMAINE SALAD WITH AVOCADO

click on image to see full post from 6/2/11

Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo