Friday, January 8, 2016

Salad Success!

Zilla is 8 years old
Mega is 5 years old 

Lesson:  Watch shows with healthy recipes for inspiration!

During Winter Break we've had some time for channel surfing and relaxing. The kids have seen recipes they would like to try on a few cooking shows. However, we often are missing key ingredients.  Zilla latched onto the idea of a spinach strawberry chicken wrap but as our local stores don't sell tortilla shells (and I don't have time today to make them) we had to find an alternative way to serve it.
If I had suggested to the kids that they should eat a spinach salad they would have said "no". However, since it is their idea, they were willing to give it a try!

So, we have a new Zilla approved recipe!

Before I forget how I made it I'm going to write it down.
If you make this with your own twist please share that in the comments.  We'd love to try some other variations!

Fresh Spinach - 1 bunch (250-500g maybe?)
Skinless Chicken breast - 6oz. (200g)
Strawberries - 1/2-1cup
Homemade Granola - 1/4 cup
Honey Mustard Vinaigrette dressing

1. Wash, dry and cut/rip the spinach into bite size pieces.
2. Cut the chicken breast into 3 oz sections (about the size & thickness of a deck of cards). Fry it in a frying pan, seasoned lightly with salt & pepper.
3. Wash and slice the strawberries
4. Toss the spinach and strawberries with 1-2 tbsp of dressing.
5. Cut the chicken into bite size pieces.
6. Add chicken and granola to the top of the salad. Sprinkle with a little more dressing.
7. Eat & Enjoy!

A few things to consider...
 - The granola I made this time had a cup of chopped almonds and a 1/2 cup of flax seed so it had a nice nutty flavor.
 - Other vinaigrette dressings would probably work well.
 -  This could work well as a mason jar salad or make-ahead salad where you add the dressing, and maybe the berries, just before eating.
 - Next time we have tortillas we'll surely try this as a wrap!

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