It has been a long time since the last time I posted. It was a long and busy summer, and I was waiting for the kids to go back to school to restart working on my blog. During the last few months, I’ve been collecting ideas of interesting recipes to try for the kids lunches. Can’t wait to make them all.
For today’s salad, I did some prep work yesterday. I cut one chicken breast in 1/2 inch slices and marinated it (for about two hours) in tarragon, salt, Worcestershire sauce and Zesty Lemon Grapeseed Oil (you can always use other spices if you want). I bought the oil from a friend who sells Wildtree products. Grapeseed oil is an alternative for olive oil and it’s known for it’s moderate high smoke point, which means it takes longer to burn, making it great for sautéing among other things. Later, I grilled the chicken in a non greased pan until it was golden brown and cooked all through. Important: If you think that this is a lot of work, just season the chicken with salt and grill. It will taste good as well.
This morning, I washed two romaine hearts and cut them in small bites. Then I put a handful of the greens in a container and topped with the chicken cut in pieces, half slices of a cucumber and some raspberries. The dressing I decided to send on the side to prevent the greens from being mushy too soon. I mixed two parts of olive oil, one part of balsamic vinegar and salt.
My daughter has been asking me to add to the blog that they love to bring to school the Stonyfield Organic Super Smoothie. I have to admit that I love it too!! The Smoothie comes in different flavors but our favorite is Strawberry Banana. By the way, I find it at Whole Foods Market.