Man, this summer is going by so fast. I’m trying to enjoy myself, as much as possible, before it’s all gone. I sure have been relishing the fresh, local produce! I love having a deliciously crisp salad for lunch. Every day, I experiment with different ingredients, to create a salad with flavor and pizzaz.
I like to prep most of my food, to make it easier to produce quick, paleo meals throughout the week. Usually, I’ll bake or grill some chicken breast, cut fruit and veggies, boil some eggs, and bake some bacon. This week, I baked these Coconut Pecan Crusted Chicken Breasts. Not to pat myself on the back or anything, but they turned out great. Now, this is one of my all time favorite recipes for chicken breasts.
To recreate the salad in the photo, simply mix broccoli slaw with romaine lettuce, toss in some red grapes and avocado chunks, and add a tablespoon or two of paleo mayo and a touch of honey. Mix it all together and plate. Slice one of the Coconut Pecan Crusted Chicken Breast and lay onto salad. Sprinkle with fresh, chopped cilantro. Boom, you have a salad!
I hope you’re all enjoying your summer. Take the time to savor all of the flavors of the season.
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