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IMG_0665For Weekday Supper this week, I’m bringing common salad elements together with a bit of a Mexican flare that I hope you enjoy. I believe fresh ingredients make or break a salad, so I recommend using any local or farmer’s market produce for this recipe if you can. This salad combines mixed greens and poached chicken with the crisp texture of the carrots and pepper and the juiciness of the tomatoes. I love adding some cilantro and lime into the salsa as it really brings the flavor profile together.

Be sure to check out all of this week’s Weekday Supper recipes:

Monday – Cheeseburger Wraps by Cindy’s Recipes and Writings

Tuesday – Spicy Black Bean Wraps by The Dinner-Mom

Wednesday – Skinny Chicken & Veggie Stir Fry by Momma’s Meals

Thursday – Gluten Free Chicken Salsa Bowl by Gluten Free Crumbley

Friday – Honey-Mustard Chicken and Arugula Wraps by girlichef


Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 4


2chicken breasts
40 ozchicken stock
1bay leaf
1 tbspcrushed black peppercorn
1 bagmixed greens
1orange bell pepper
1 tbspfresh chopped cilantro
3 tbspolive oil
1 tspground black pepper
1/2 tspsalt


  • In a medium saucepan, add the breasts, stock, leaf, and peppercorn. Bring the stock to a boil for 10 minutes, then reduce to a simmer and cover for 15 minutes.

  • In a large bowl, add the greens.

  • Shave the carrots, and chop into small strips. Add to the greens.

  • Dice the tomato and pepper. Combine the tomato, bell pepper, cilantro, and juice of one lime. Set aside.

  • In a small bowl, whisk the oil, juice of two limes, pepper and salt.

  • Shred the chicken and add it to the mixed greens. When serving, top with the salsa and drizzle with the olive oil.

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