Is anyone else on the STRUGGLE BUS coming off the holiday weekend? It was 3 days of fun and sun, no doubt. Sure, I’m a year older than when I hit “post” last, but that’s not it. 😉
And it’s not just me feeling it, my little Piper Reese who is normally so easy to transition and push through it all, was found full dressed and sitting at the top of the steps yesterday morning, hair in a lion’s mane of tangles, just easing into the day…stealing that pause before the first day back from a holiday weekend ensued.
I could totally relate, but as it goes with parenting, there wasn’t that moment of solace but instead just plunged into reality.
I think yesterday was the busiest day my clinic has ever seen and so the morning was payroll and all.the.things, followed by an afternoon of back-to-back patients and meetings. I had brought my personal laptop to dig into this post, but lunch never happened and by the time my laptop surfaced last evening, I was pulled into Season 3 of Animal Kingdom and I never got to the finish line.
I’m sorry! But you guys, if you could just SEE the recipes I’ve got in the queue. I’ve been hitting homerun after homerun in the kitchen and perhaps it’s because I’m not trying to make my crew happy, but just choosing what sounds good to ME. And wouldn’t you know, no one has starved to death and they’ve gotten along just fine on mom’s dinners.
I saw a meme today that said something like “If you wait long enough to make dinner, everyone will just eat cereal. Please come back for more pro cooking tips!” My meme would be, “If you continue making dinner long enough for a family that doesn’t appreciate it, you might just eventually wear them down into keeping quiet and eating up!” Admittedly, that’s a bit of a stretch – the crew is still plenty opinionated, but I’m taking my wins one at a time. Last night’s win: no complains over the guacamole having onion and cilantro in it. In fact, they’ve been on the fence with guacamole lately, and they devoured it!
I’ve also been putting in some effort with salads. I’ve been craving all the summer colors and crunch, and this salad was a huge hit, most especially with my husband. Just as I was thinking, “I don’t ‘frying’ the goat cheese adds THAT much”…he blurts, “Man, that goat cheese is worth the extra step!” So, uh…takeaway what you will from that. But so long as the goat cheese is in the recipe one way or another, it’s sure to become a quick fave!
Strawberry and Avocado Chicken Salad with Crispy Fried Goat Cheese and Honey Lemon Dijon Poppyseed Vinaigrette
This baby has it allllll! Check out the colors, textures, and flavors in this swoon-worthy salad that's perfect for summer! A little something for everyone in this one! It was also a great one to double and meal-prep for the week ahead!
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 Tbsp poppy seeds
- 2 cloves garlic, minced
- 1/2 tsp salt and black pepper, to taste
- 4 oz goat cheese, sliced into 1/4 inch thick discs
- 3 Tbsp flour
- 1 egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 tsp olive oil
- 12 oz boneless, skinless chicken breasts
- 12 cups baby spinach
- 4 strips bacon, cooked and crumbled
- 2 cups sliced strawberries
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup (1 oz) slivered almonds
- Combine all vinaigrette ingredients in a mason jar, shaking well to combine, or whisk together in a small bowl; set aside.
- Marinade the chicken in 1/3 cup of dressing; tossing well to coat. Refrigerate for 30 minutes or overnight.
- Grill or bake chicken (425 degrees F for 20 minutes). Allow to rest for 5 minutes before thinly slicing.
- Meanwhile, place flour, whisked egg, and panko in 3 separate small dishes/plates. Dredge the goat cheese slices in the flour, shaking off excess, followed by the egg and panko, pressing firmly to help adhere. Repeat with all goat cheese slides.
- Heat a oil in a nonstick skillet over medium heat. Once hot, add the goat cheese slides and brown for 3-4 minutes. Flip and cook an additional 2-3 minutes or until browned. Remove to a plate and allow to cool.
- Assemble the salads by placing 3 cups of spinach on each of 4 large plates/bowls. Top with 3 ounces chicken, 1 ounce cheese, bacon, strawberries, avocado, onion, and slivered almonds. Drizzle with ~3 tablespoons of dressing and serve.
Recipe from Closet Cooking
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 603Total Fat: 34.3gCholesterol: 108mgSodium: 849mgCarbohydrates: 19.5gFiber: 7.0gSugar: 18.0gProtein: 34.0g
Want more show-stopper salad recipes?
- Chicken Caesar with a Twist
- Shrimp and Avocado Salad with Miso Dressing
- Crispy Italian Chicken and Bacon Salads with Tahini Pesto Dressing and Sourdough Croutons
- Kale and Brussels Sprout Ceasar Salad
- Harvest Cobb Salads
- Tex-Mex Chicken Chopped Salad
- Kale Salad with Peanut Dijon Dressing
- Pear, Apple, and Bacon Salad with Creamy Poppyseed Dressing
- Kale, Butternut Squash, and Apple Salad with Maple Vinaigrette
Weekly Menu: July 4th – 7th
- Monday: dinner at the pool
- Tuesday: Avocado Carnitas Tostadas
- Wednesday: Citrus Shrimp Avocado Salad
- Thursday: Peanut Chicken Spring Roll Bowls
You had me at “crispy fried goat cheese”. YUM!