Anyone who's ever done a Whole30 will know, it can be difficult NOT to feel like you're eating eggs, spinach, and plain meat for every single meal. How are we supposed to want to eat healthier when it all tastes so bland?
Luckily for all of us, we live in the age of the internet, where recipes abound. And there are a plethora of Whole30 friendly recipes out there that are healthy, packed with flavor, and just dang good. So I'm on a mission to find every single one of them, try them out, and share them with you!
This week, I'm posting my recipe for Paleo-Friendly Greek Chicken Salad. The recipe I usually use includes pine nuts, which aren't technically allowed on Whole30, so definitely leave those out if you're in the midst of a Whole30. If you're just regular ol' Paleo, though, load up on those! Pine nuts are nutrient-dense and packed full of healthy fats. So without further ado, onto the recipe!
Whole30-Friendly Greek Chicken Salad
|3 cups||baby spinach or mesculin|
|2 oz||grilled chicken|
|1/8 cup||pine nuts|
|1/4 cup||black olives|
|1/2 cup||red onion (thinly sliced)|
|sprinkle||parsley (freshly minced)|
|1/2 cup||olive oil|
|2 tbsp||apple cider vinegar|
|2 tsp||dried oregano|
|1 tbsp||lemon juice|
|1 clove||garlic (crushed)|
1. In a medium-sized bowl, combine the olive oil, apple cider vinegar, oregano, and lemon juice to create the dressing. Set aside.
Note here: I usually only use half the dressing for 1 serving of salad. I put the rest in the fridge and save for another day. Tightly sealed, the dressing will keep in the fridge for about a week.
2. Warm a non-stick or cast-iron pan on low heat.
3. In a large-sized bowl, toss the mesculin, chicken, egg, olives, and onion with half of the dressing. Pour the salad in the pan and allow the mesculin to wilt.
4. Serve immediately.