So the big salad was so delightful last night my daughter decided to continue the idea today. Vegan Nana was given way more kale and spinach than she could possibly consume on her own so I was happy to oblige with this. I decided to dub this creation The Cali because it has grilled chicken and an avocado and we all know that’s all you west coast gals eat hahaha. Remember I hail from biscuits and gravy land, so branching out to eating a fruit with green flesh is a big deal for us.
The Cali Big Salad – 10PPV
Ingredients:
- 2 cups of fresh kale and spinach
- 1/4 of a ripe avocado
- 1 Trader Joe’s Chili Lime Chicken Burger (Available at Trader Joe’s)
- 1 oz fresh mozzarella (I buy mine at Aldi)
- 1/2 one medium fresh corn on the cob
- 2 tbsp Ken’s Steak House Ranch Dressing Lite
Start by cooking the chicken burger per directions
When the burger is almost done add the fresh mozzarella, turn down the heat and cover with aluminum foil for approximately 5 minutes or until cheese is melted
While the cheese is melting put the kale and spinach mix in what else? A big bowl. Top with fresh corn just cut off the cob and the sliced avocado. Stop drooling, it will be ready soon.
And finally! Remove your chili lime chicken and cheese creation to a play and let it rest for a few minutes. After it has cooled a bit slice evenly and add to the salad. Top it all off with the lite ranch and get ready for a fresh and lively oh so yummy in my tummy big salad. Enjoy!
I appreciate your feedback and would love to know how my recipes turn out for you. Please leave comments and I promise I will answer them!
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