Here’s a hearty and totally yummy meal for all of you salad lovers…
Remember my macadamia crusted chicken from last week? I seriously can’t get enough of the stuff…so I made another meal out of it.
Trust me when I say you’d better cook a double batch of this delicious chicken! The first time around I kept it simple with just the macadamia crusted chicken, honey-mustard dip, and a side of sweet potato fries (kids would love it this way).
Then the next day I made a salad in a snap using the leftover tenders and sauce from the first batch!
That’s my kind of paleo. Anytime I can get 2 or 3 meals out of one recipe I’m pretty excited. 😉
Obviously you could use whatever fresh ingredients you have on hand to throw together a salad with the chicken. The one I made was a winning combo – my twisted version of a Cobb salad. Wonderful!
And one more thing… I can’t tell you the difference it makes when you use free-range, organic chicken. I know for some of you the extra cost may be out of your paleo budget. But if you have a few extra bucks or can catch it on sale, buy it. I was never really a chicken fan until now. It’s so tender and juicy, there’s really no comparison.
So get cooking my friends and fry up some of the best paleo chicken I bet you’ve ever had, and mix it up to with fresh ingredients to make this delicious salad. Your tummy and your family will thank you!