Re-imagined Sonoma Chicken Salad

While I believe proper nourishment deeply influences how we feel, look and experience life, I also know how difficult it can be to find the time to prepare three nutrient dense meals and snacks every single day. Sure, eating well lays a proper foundation for a happy, energetic existence, but sometimes you just. can’t. even. I spent last year trying to assemble the disillusioned pieces of a regional marketing team at a global company. Some days I rose as early as 430 am deprived of sleep and the wherewithal to do anything but put my face in a jar of almond butter for a few moments before I ran out the door.  Looking back, if there was any uphill battle I needed to fuel up for, it was that one. I should have been as alert and sharp as possible to navigate those hidden-agenda land mines and bureaucratic mêlées. But like many other things in my personal life, trips to the farmers market and recipe testing with B took a backseat to career and a million other things. I’m pretty sure most women know a thing or two about that.

Thankfully, this year I’m in a new role that affords me a far better work life balance. I feel like I’ve been slowly but surely reclaiming parts of myself and the kind of life that I feel best living. Getting 7-8 hours of sleep consistently for the first time in years has been truly earth-shattering.  I appreciate having the time to grocery shop and explore recipes and nourish myself and my husband again on a whole new level. That being said, with a full time workload and a puppy scampering around at my feet (in addition to the other typical responsibilities of a physically active, type-A, dutiful career woman and wife,) the need for fast and easy is ever-present.  

I’ve been really into “bowls” lately. A super-easy way to get protein, fiber, healthy fats and greens into every meal,  once you find a favorite sauce or dressing to tie it all together,  there are endless satisfying combinations . To minimize prep time during the busy work week, I mix up a few dressings, cook some protein and steam some broccoli or kale over the weekend. With only assembly and the addition of garnishes like fruit and nuts to tackle before enjoying, you might even find a few moments to get creative.  I know, I know. You’re probably thinking I’m making it sound far easier than it really is. And there is certainly some trial and error involved. But that’s what I’m here for!

I most often take inspiration from restaurant meals, gourmet grocery stores or even Whole Foods. And of course Pinterest! The first recipe I’ll share (below) was inspired by the glorious (but calorie dense) Sonoma Chicken Salad at Whole Foods. The days of eating it right out of the container for a lunch on the go are hopefully long gone. This is a very loose and much healthier interpretation, but you still get the best parts – the crunch of toasted nuts, burst of sweet from the grapes, and savory chicken.

Re-imagined Sonoma Chicken Salad (1 serving)

3 cups mixed greens or baby lettuces

1 cup arugula (the bitterness balances out the sweet grapes and dressing, but if you’re not a fan, just add more lettuce)

 1 scallion, thinly sliced

3-4 oz grilled chicken breast, chopped (or shredded paleo chicken breast from whole foods is yummy too)

1/3 cup red seedless grapes, halved

2 tablespoons pecans, chopped

Almond Honey dressing (below)

Almond Honey Dressing (2-3 servings)

¼ cup plus 2 tablespoons unsalted dry roasted almonds (or 3 tablespoons almond butter)

1 tablespoon avocado oil (or other mild salad oil)

3 tablespoons freshly squeezed orange juice

3 tablespoons water

2 teaspoons honey

¼ teaspoon `garlic powder

Salt and pepper to taste

1 teaspoon poppy seeds

1. Preheat oven to 350.
2. Put all dressing ingredients, excluding poppy seeds, in a blender and blend until smooth and creamy. Add poppy seeds and mix on low just until combined. Set aside.
3. Roughly chop pecans and place on a cookie sheet or sheet of foil in preheated oven until fragrant, about 5 minutes. Set aside to cool.
4. Toss greens with 1-2 tablespoons of the dressing. Arrange scallions, grapes and chicken atop the greens and drizzle with additional dressing. Sprinkle toasted pecans on top.
5. Enjoy!

Why do we so easily cast aside the simplest, easiest steps towards thriving? Eat well, sleep enough, be kind to yourself and others, and thrive. Eat almond butter out of the jar in the dark, sleep 4-5 hours, drive yourself into the ground, and whither. It’s not that complicated.

Here’s to being a little kinder to yourself, feeding your belly and fueling your happiness. 

Recipe: Warming Winter Bowl (Gluten, Grain and Dairy Free)

Every February, B heads to Europe for a week-long sales kickoff. Because his trip always falls on the heels of the fat-kid stretch between Thanksgiving and Valentine’s Day, I welcome the opportunity to use it as a mental and physical reset. I work out every day and cook supa-clean meals at home; write for hours on end and read at least one old lady book; maintain a delightfully tidy home with everything in its place; drink many varieties of hot tea and kombucha; and most importantly, enjoy the sound of sports-free silence for up to seven luxurious days (only interrupted by PBS and Scandal of course).  In essence, I live the life of an 80 year-old British spinster and love every second of it.

I of course miss B’s companionship and presence by the end of the week (which is usually when I realize how terribly boring I would be without him around). But this annual respite is still a relished time to focus on taking care of myself and addressing my needs and wants above all. A key part of doing so successfully is restoring balance to my diet and nourishing myself in a beautifully simple way (so there’s plenty of time to enjoy tea and books). Below is a new creation worth sharing; a cozy, comforting winter meal that emerged from this year’s week of self-love.

Warming Winter Bowl

Serves 2-3

Spiced Sweet Potato Hash

2 tablespoons refined coconut oil

2 small apples (Honey Crisp are my favorite, Braeburn is yummy too. Pick Pink Lady or even Granny Smith if you like apples a little more tart)

3 medium shallots (or 2 large)

1 medium - large sweet potato

1 teaspoon garam masala

1 teaspoon curry powder

¼ teaspoon cinnamon

Dash salt

Fresh ground pepper

Roasted Sprouts

½ small red onion

1 bag Shredded Brussels sprouts from Trader Joe’s

½ teaspoon garlic powder

½ teaspoon sea salt

1 tablespoon avocado oil (or your preferred roasting oil) 

Optional Garnishes:

1/4 cup raw pecans, chopped

3 tablespoons golden raisins, chopped

 

1.  Preheat oven to 425.
2. Chop apples and sweet potato into ¼ inch cubes and slice shallots into about 1/8” thick slices. Set aside.
3. Heat a cast iron skillet over medium-high heat (a non-stick skillet will work just fine too, but no need to warm ahead of time).
4. In a large bowl, toss Brussels sprouts and thinly sliced red onion (between 1/8 and ¼ inch thick) with avocado oil to coat. Add garlic powder and sea salt and stir to coat. 
5. Spread Brussels sprout mixture on a large cookie sheet coated with foil and roast for 10 minutes.
6. Add coconut oil to warm skillet and swirl to coat. Add apples, shallots and sweet potatoes; coat evenly with coconut oil. Sprinkle garam masala, curry powder, cinnamon, salt and pepper over hash and stir. Cover and cook for 10 minutes, stirring only once.
7. Stir Brussels sprouts at the 10 minute mark and return to the oven to cook for another 10-15 minutes (depending on how crispy you like your sprouts).
8. Remove lid from hash, stir and continue cooking uncovered for 10 more minutes or until apples and potatoes reach desired tenderness.
9. While hash is cooking, chop 8-10 ounces grilled chicken breast, or grab about 2 cups of my favorite shredded chicken breast recipe shown below, adapted from Clean Eats (I make this almost religiously on Sundays to have around for the week).
10. Toss the chicken in the skillet with your hash for the last minute or so of cooking. Be careful not to do this prematurely or you’ll end up with tough chicken – you just want to warm the previously cooked meat at this stage.
11. Serve hash and chicken over a bed of sprouts and sprinkle with pecans and raisins (optional). If you find the mixture a tad try, toss with a teaspoon of warmed coconut oil and add salt and pepper to taste.

Tip: If your hash needs a little more time than your sprouts, turn the oven off and leave the door ajar to allow some heat to escape before leaving them in the oven until your hash is ready. About
 

Shredded Chicken
2 lbs chicken breast
1 tablespoon onion powder
1 teaspoon thyme
1 teaspoon garlic powder
1 bay leaf
About 2 quarts of water (enough to cover chicken by ¼ inch)

1. Trim fat from chicken and cut each breast in ½.
2.  Place all ingredients in a pot, cover and bring to a boil. (Start peaking under the lid after about 7 minutes to ensure you see when it starts to boil – this will prevent overcooking).
3. When pot comes to a boil, reduce to a simmer over low heat and cook covered for 20 minutes.
4. Remove from heat. Remove lid and cool until chicken is just warm to the touch.
5. Transfer chicken to cutting board and shred by hand.
6. Cool completely and place in refrigerator in an air-tight container.