Easy Ensalada

Hello my friends!  We are SO SO close to Christmas!  I’ve been listening to the holiday station on Pandora to get me in the mood, and it’s finally starting to feel like it’s around the corner!  Maybe it’s just me, but sometimes it’s hard to have that warm and fuzzy holiday feeling when you’re at work doing your normal day-to-day and nothings changed besides maybe white lights on the trees outside of your office.  Don’t get me wrong I LOVE this time of year, but it’s just something I have noticed post-college (and one month-long holiday breaks…ahh those were the days).

Anyway, in an effort to keep the holiday feeling alive, the bf and I rented Home Alone the other night and I promised to make us dinner (something that is honestly pretty rare).  So, because cooking is not my expertise and when it comes to creativity in the kitchen, I have the imagination of a rock (that doesn’t make any sense but just go with it), I made the first thing that came to mind….a salad.  (How exciting!?)  While I usually don’t think of salad for dinner, the holiday parties have been reeking havoc on the body and we were both feeling something healthy.  As I walked the aisles of Whole Foods aimlessly I finally had an AHA moment when I saw the goat cheese.  Looking at goat cheese doesn’t typically ignite AHA moments for me, but it happened and here is what I came up with…

Arugula salad

with goat cheese, candied pecans, grilled chicken, tomatoes and roasted asparagus

salad

Ingredients:

8 oz chicken breasts

1 bottle Teriyaki sauce (I used Soy Vay: Teriyaki Sauce Veri Veri Teriyaki)

1 bag/box of Arugula

1/2 cup crumbled goat cheese (or you can crumble it yourself)

1 cup cherry tomato medley

1 bunch asparagus

1/2 cup pecans

1/4 cup granulated sugar

1/4 cup water

Olive oil

Balsamic vinegar

Salt & Pepper

 

Chicken:
Marinate chicken with teriyaki sauce for 10 minutes (while cooking candied pecans and asparagus).  Place chicken in medium saucepan and saute on medium heat until cooked through.
Candied Pecans:
Combine water, sugar and pecans in a saucepan and boil for 5 minutes or until sugar and water thicken to coat pecans.  Remove from oven and cool until sugar-coating has hardened.
Roasted Asparagus:
Wash asparagus and snap bottoms off at natural breaking point (about 1/3 piece).  Align asparagus on cookie sheet and drizzle with olive oil.  Sprinkle with salt and pepper and place in oven.  Roast at 400 degrees for 25 minutes.
Salad:
Combine arugula, chicken, tomatoes, goat cheese, candied pecans, roasted asparagus and toss with olive oil and balsamic vinegar.  Delish!

I must say this took all of 30 minutes and it was really good!  It even kept my very tall hungry boyfriend satisfied!  We followed dinner with cookies and milk, a holiday candle lit and white lights twinkling on my little topiary trees… by the time we finished Home Alone I was feeling very festive (and proud of myself for making dinner – a true Christmas miracle!).

Get your salad on and whip up one of these babies before Holiday festivities take over whatever self-control you have left!

XOXO

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