today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

whisk everything together to make your vinaigrette and set it aside.

then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

serve and enjoy.

xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.

as a cook, i often find myself OVER complicating things. there is a fine line between what is enough to make something really delicious, and what will push a dish over the edge into the realm of TOO much. sometimes, i have to remind myself that simple is best. in life and in the kitchen. 

so this week, i'm working on simplifying. work has picked up in a major way and no longer am i desperate to take any job that comes my way. it is a great feeling, but now is the time to start editing. and i started with this salad. 

sometimes, you don't need a whole bunch of stuff to make a big impact. these spiced pistachios are zesty and meaty with out adding any meat to your simple salad. creamy goat cheese, crisp mixed greens and a delicious vinaigrette make this simple salad a satisfying meal. 

spiced pistachio & goat cheese salad
serves: 2
prep time: 15 minutes (if your pistachios are not already made, less if you have some on hand) active time: 4 minutes
total time: 20 minutes
ingredients: 4 cups mixed greens. .5 cup spiced pistachios. .25 cup crumbled goat cheese. .25 cup good olive oil. 2 tbs lemon juice. 1 tsp brown sugar. 1 tsp whole grain mustard. .5 tsp kosher salt. .25 tsp fresh ground pepper. 

start by combining the mixed greens, goat cheese and pistachios in a large bowl. 

then in a smaller bowl, combine the oil, lemon juice, mustard, brown sugar, salt and pepper. 

whisk until the mixture is well combined.

drizzle the dressing over the salad. 

toss well to combine and serve. 

xo, a

spiced pistachio & goat cheese salad
serves: 2
prep time: 15 minutes (if your pistachios are not already made, less if you have some on hand) active time: 4 minutes
total time: 20 minutes
ingredients: 4 cups mixed greens. .5 cup spiced pistachios. .25 cup crumbled goat cheese. .25 cup good olive oil. 2 tbs lemon juice. 1 tsp brown sugar. 1 tsp whole grain mustard. .5 tsp kosher salt. .25 tsp fresh ground pepper. start by combining the mixed greens, goat cheese and pistachios in a large bowl. then in a smaller bowl, combine the oil, lemon juice, mustard, brown sugar, salt and pepper. whisk until the mixture is well combined. drizzle the dressing over the salad. toss well to combine and serve.