Can you believe summer is almost over? Seriously, where did it go? It actually feels weird to say summer when school is back in and I see fall stuff everywhere but technically it is still summer. That is a good thing since I’m squeezing this salad in and calling it summer salad. I have made this salad off and on all summer trying to tweak it to make it just right. I’ve added, taken away, added so much that it ruined it….you get the idea. So before summer is officially over and now that I think I got it just the right way I’m sharing with you. Yay! Now a few things on the salad….I highly recommend using a rotisserie chicken if you can because not only is it easy but it’s already done. If you have leftover chicken from earlier in the week this is perfect salad to use it for. I have done both and think the rotisserie I picked up at my local Whole Foods tasted pretty darn good. Just saying, but again it’s up to you. Another great thing about this salad is you can add and take away and make it your own. You will see at the bottom some of the other things I have added to the salad throughout the summer.
Enough about the salad, but seriously it’s a easy salad to throw together and makes for a perfect packed lunch idea. Now for some rambling thoughts….a post wouldn’t be a post without my rambling mind, right?
Who watches Homeland? Bare with me as I’m the slow one to the party and just started watching it this summer. My husband and I are one show away from watching the season finale of season 2. Boy is this show awesome! I love it! Of course, Carrie drives me crazy but in a good way….we now call her crazy Carrie. Once we watch the last of season 2 it is going to be hard to wait till season 3 starts at the end of the month.
I have been really behind in checking out some of my fellow paleo bloggers lately but got a chance to play check up while I was under the weather last week. I can’t wait to try these fabulous recipes:
Sweet Pumpkin Cinnamon Rolls by Taylor Made it Paleo — Seriously yummy! I’m so ready for pumpkin baking!!
Slow Cooked Brisket over on Stir it Up — Sounds perfect for when the temperatures start to cool down outside.
And I’m loving Courtney’s weekly menu line-up she posts on her wonderful blog, Cookin Up Life — if you are in need of menu ideas her site is the site to check out.
And these Blueberry Breakfast Cookies over on Paleo Parents looks like a must try!
What have been some of your favorite paleo blogger recipes lately?? Love to have you share your favorites.
One more thing….we have an English Golden Retriever (you may have seen him on my Instagram feed recently) so I’m totally in love with this Pinterest Board on Goldens. I love our guy and we often debate on if adding another to the family might be good or bad idea. Hmmm…thoughts?
- 3 1/2 cups seasoned chicken breasts, cooked and chopped
- 1 small zucchini, diced into small cubes
- 2/3 cups assorted color cherry tomatoes, halved
- 1/2 avocado, diced
- 1/2 bunch asparagus, roasted and chopped
- 1-2 scallion/green onion, diced
- 1/3 cup fresh basil, chopped
- 2 teaspoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Sea Salt and Fresh Pepper to taste
- In a large bowl combine chicken, zucchini, tomatoes, avocado, asparagus, green onion and basil and gentle toss. Add Dijon mustard, balsamic, olive oil, salt and pepper and toss again until combined.
- Taste salad and season with additional salt and pepper if needed.
- Note: If enjoying as leftovers, you might need to add additional balsamic and olive oil as the salad will absorb overnight.
A few additional things, I have made this a few times and have had fun changing up what I put in the salad depending on what I have in my refrigerator. For example, I made this again yesterday and added in these lovely things….
Optional Add Ins:
1/4 cup roasted almonds, chopped
1/4 cup apple, diced
I have also added in a small garlic clove that I diced and it added some great flavor.