As the weather continues to warm up, I’m leaning heavier on salads for the bulk of my meals for the week. It just feels so refreshing to eat a big plate of cooler temperature veggies!
Inspired by a recent kick of greek salad cravings, I came up with this mediterranean inspired salad served with chicken prepared inone of my favorite ways – smothered in mustard.
For the salad, I opted for a very generous helping of arugula and spinach, chopped bell peppers, avocado, red onion, cherry tomatoes, some chickpeas, feta, capers, and hemp seeds. I gave everything a little drizzle of olive oil and my tried and true balsamic glaze by Seggiano Foods.
For the chicken, I cut the chicken breast in half to get smaller cutlets, put it into a reusable plastic bag, and very simply added in about a teaspoon of Sir Kensington dijon mustard, a teaspoon of whole grain mustard, a sprinkle of paprika, and about a half teaspoon of honey to EACH SIDE of the cutlet. From there, all you have to do is smoosh it around and add it to a hot pan with a touch of avocado oil and cook it up! Slice it up and lay atop your beautiful salad, add a sprinkle of maldon rolled sea salt, et viola! This one is sure to impress your guests.
I highly encourage you to recreate this meal! If you do, go ahead and tag @spicythyme so I can see what you create — it brings me the most happiness!
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