I started off with a roasted chicken using the Big Batch Roasted Chicken recipe. The recommendation here is to take out the chicken, place it on the roasting pan, season it and leave it out for thirty minutes so the meat can absorb some of the simple flavors as a marinade. Once the kids came home for school, I roasted the chicken then turned off the oven while we went to dance class so that when I came home, I could remove the skin off the chicken and the chicken off the bone.
Next, I called my kitchen helpers into the room and began making the salad. My helpers were aged 5 and 6 so sharing was very important as was them not using a knife. I was sure to keep a set of thongs nearby so they could easily toss the toppings into the already prepared, pre-cut spinach. The girls laughed and giggled about avocado. Then feta cheese then they asked each other what was on their list of favorites: food, color(s), drink etc etc. The conversation could go on for hours.
We followed this recipe and I know adaptations would work well. It's a great salad to mix in fruit like mandarin oranges or blueberries, make vegan by removing the cheese and chicken as I felt the cheese was unnecessary. The Cranberry Avocado Almond Spinach Salad with Roasted Chicken, Feta Cheese was a grand slam, even with my young kitchen helps. The AWESOME Orange Poppy Seed Vinaigrette should be bottled, it's that good! Phenomenal. Fresh. Perfecto!
Hope you enjoy,
Enriching Ego
Estimated Nutritional Value:
Calories: 370 Carbs: 19 Fat: 22 Protein: 26 Sodium: 281 Sugar: 12
(provided by: Food Diary)
No comments:
Post a Comment