I finally got my salad, and boy was it good. I’m beginning my foray back into the land of dairy, going slowly to make sure it’s okay. In case you’ve forgotten, I stopped eating dairy 6 months ago because my daughter (who I am nursing) was having a reaction to milk proteins. I was instructed by a GI specialist to cease consumption of dairy until “a few weeks” before her next appointment, which is December 19th. I think I cried when I found out. I’m glad it’s finally coming to an end.
I started easing my way back in last week with some processed nasty garbage that I used to love, which was mac-n-cheese from Wawa. I barely ate any of it, and was highly disappointed. My baby seemed fine with it, though. No reaction, so I get to continue.
This week I decided to do it right. I had a few ounces of chevre, and it was heaven. Assuming my baby again has no reaction, next weekend I will probably add creamer to my coffee. Black is getting kind of boring.
Anyway, back to the salad. It’s simple, pretty, healthy, and delicious. Everything a salad should be.
Yellow bell pepper
Sliced button mushrooms
Chevre (goat cheese)
Dried cranberries (sweetened)
Sunflower kernels (salted, roasted)
To prepare your chicken breasts, boil them for about 10 minutes until they’re cooked through. I know boiled chicken probably doesn’t sound appealing to you, but trust me. When they’re done, heat some olive oil in a saute pan over med-high heat. Toss in some herbs. I used a tiny bit of tarragon, thyme, basil, and parsley. All dried. Brown the chicken a little on each side, just until it’s golden. Sprinkle a bit of garlic powder in. Remove chicken to a dish, allow it to rest for a few minutes, then slice thinly.