too hot to cook? Try this cool salad!

If you’re like me, when the warmer seasons set in, I want to ‘set out’ of the kitchen.  But if I don’t want to grill, I make the next best thing, a delicious salad.  In order not to spend a lot of time tied to the stove/oven, try and incorporate your protein, carbs, and veggies into this one salad meal the quickest way possible. 

Try these tips:

– In the morning, try to make more bacon than usual- saving the extra aside for your salad

– Reserve some chicken from dinner earlier in the week

– When purchasing veggies, try to chop/slice then re-package for convenient toppings later

– I personally like to add a boiled egg to my BLT’s, traditional or otherwise.  Try to boil a couple earlier in the week to have on hand for your salad or a quick snack 

Here’s Fitness Magazine’s awesome recipe that is so fitting!  Plus they include a tasty lower fat option for a creamy dressing!  What more could you ask for!  

  

Chicken BLT Salad with Buttermilk Dressing

Recipe developed by Laraine Perri 

Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings 

Ingredients
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
1 pint grape tomatoes, halved
2 cups roughly torn rotisserie chicken, skin removed 

Directions
1. Cook the bacon in a skillet over medium-low heat, turning occasionally, until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabatta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inch cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar, and black pepper. Add the lettuce, tomatoes, chicken, croutons, and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon. 

Nutrition facts per serving: 295 calories, 28g protein, 20g carbohydrate, 11g fat (2.8g saturated), 3g fiber 

Salad Smarts
Keep your dinner or side greens healthy, not to mention yummy, with these quick tips from Marissa Lippert, RD, author of The Cheater’s Diet

  • Splurge a little. Yes, cheese, avocado, and nuts are high in calories and fat, but they taste good!
  • Adding a few of your favorite toppings will make your salad more satisfying.
  • Dish it out. If you buy a prepared salad, resist the temptation to eat it straight from the container.
  • Instead, put it on a plate so you can see how much you’ve got. Chances are, the portion size is bigger than you think.
  • Make a fresh start. Filling up on a salad of water-rich veggies before dinner may help you munch less of your meal.

 

Danielle Alvarez 

Make it a Great Salad meal Tasting Day!

 

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