Farmhouse Salad Recipe

RECIPESSALADS
Written By Tammy Moyen

Farmhouse Salad Recipe- Light Version

Yield: 4 servings 

Ingredients for Salad:

  • 2, 8 ounces chicken breast; sliced 

    (*Note: 12 ounces of chicken breast for 4 servings )

  • Olive Oil

  • 2 Eggs

  • 1/3 cup Red Onion, sliced 

  • 1 head Romaine Lettuce (6 cups)

  • 1.5 cups Cherry Tomatoes, chopped

  • 1 cup chickpeas (cooked, drained)

  • 1 cup Alfalfa sprouts

  • 4 tablespoon Reduced Fat Cheese 

  • Primal Kitchen Ranch

Ingredients for Croutons|

30 calories per 1/4 cup

 (see below for directions)

  • Sourdough bread (or Gluten-free bread), Olive Oil Spray, Garlic salt and Parsley 

Or MRS.DASH Italian or Garlic & Herb Seasoning

Directions for Salad and Chicken: 

  1. Slice Chicken Breast in half and place in shallow bowl or Ziploc bag for 30 minutes with 2 tablespoon of olive oil + Sea Salt & Pepper. Place in fridge to chill. 

  2. Place the 2 eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes.

  3. Strain the water and fill the saucepan with cold water. Let the eggs sit until cool enough to handle. Peel and set aside.

  4. Sauté the Chicken:  * Heat the olive oil in a large skillet on medium heat and place the chicken in the skillet. Season the top of the chicken with salt and pepper. Spray the skillet with olive oil, remove chicken from marinade (discarding excess) and cook chicken over medium high heat for 3-5 minutes.

  5. Flip and cook an additional 2 minutes, or until chicken is browned and cooked through. Set aside on a cutting board to rest while you assemble the salad. 

  6. Peel hard boiled eggs, cut into halves and set aside

  7. Add Chopped romaine evenly to each bowl, with red onion, cherry tomatoes, chickpeas evenly distributed to each person’s bowl. 

  8. Chop chicken and add to each salad.

  9. Top salad with a sprinkle of cheese and add croutons 

Directions for Healthy Croutons:

  1. Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.

  2. Cut the 1-2 pieces of bread into small cubes.

  3. Spread the bread cubes on a baking sheet, and spray them lightly with olive oil.

  4. Sprinkle with garlic salt and parsley (or your favorite crouton seasoning).

  5. Bake for 10 minutes until slightly crispy (they will crisp up more as they cool).

  6. Cool completely and add to your favorite salads and soups.

  7. Store leftovers at room temperature, in a sealed container. Will hold for about 7 days (if they get soft, bake for 3 minutes to crisp up).