So I mentioned last night that I had one and a million things to do and therefore I did not have an awfully lot of time to stand in the kitchen so I picked up a Grilled Chicken from the grocery store and made a simple but yet delicious salad.
How to: Start with roasting the vegetables in the oven 200C/400F until they are nicely brown and crispy, sprinkle some salt on top .
Meanwhile mash the avocado and mix in all the other ingredients for the guacamole. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then cut the chicken into smaller pieces and add them on top of the spinach, cucumber, tomatoes, mushrooms and olives. Then put the roasted vegetables on top with a click of the guacamole. Sprinkle over olive oil and balsamic vinegar and season with salt and pepper.
For the kids I made some whole wheat pasta to go with as we still working on getting them to appreciate vegetables like I do 🙂
Yesterday afternoon we went to Pinstripes to have some lunch and bowl with the kids. The lunch menu is very good if you want a salad or love to fill yourself up with carbs, but yesterday I was not in the mood for either. I decided to go for the spicy grilled chicken sandwich so when the waiter came up to the table I asked to have a substitute for the bread as I said I’m gluten intolerant. It’s so much easier than try to explain that I don’t want to eat carbs and it also spares me to watch when the thought goes through their mind “She’s a pain in the butt!”
When the server comes with my lunch plate it is this little thin pice of chicken with some lettuce and a very very small bowl of coleslaw and I knew straight away that it was not enough food. So when I got home I wanted to make something that was fast but yet tasty…A warm Chicken salad!
1 Grilled Chicken
2 Roasted Red Pepper & Garlic Chicken Sausage (Open Nature)