Lemon & Herb Salad - Whole30

Bernice Baran
Jan 10, 2018
3 min read

I know these pictures aren't the greatest but you'll forgive me when you eat your dinner tonight! I snapped these real quick before we devoured this huge bowl of salad and forgot to take one with the dressing on it so I took a screenshot of the boomerang with the dressing, hence why it's super blurry.

ANYWAY, moving on.

I can't take all the credit for this amazing salad, Evelyn saw a recipe online and wanted to make it but we didn't have everything at home so we improvised and added some extra goodies to it. I'm not much of a salad eater but you sort of don't have a choice on whole30, lol. There's definitely other things to eat but sometimes tossing them all in a bowl is easier!

This is day 8 for me and yesterday and today have been the hardest. I keep thinking "why am I even doing this?!", "who cares what I eat!", "give me REAL COFFEE AND CAKE", lol. If it weren't for Mara doing this with me, I probably would've given in by now. Hopefully this passes soon...

Maybe we'll do a two week video update...if I last that long...

LEMON-HERB CHICKEN SALAD

Serves: 4-5 | Prep Time: 15 min. | Cook Time: 10-15 min. | Total Time: 30 min.

INGREDIENTS

Dressing/Marinade:

2-3 tbsp. Olive Oil

2 tbsp. Red Wine Vinegar

1/8 cup Lemon Juice

2-3 tbsp. Water

1 tsp. Garlic, minced

2 tbsp. Parsley, fresh chopped

3 leaves Basil, fresh chopped or 2 tsp. dry Basil

1 tsp. salt

1/2 tsp. pepper

1 tsp. Mrs. Dash Original *optional

1/2 tsp. Garlic Powder *optional, I would've added more minced garlic but I ran out

1 lb. Chicken Breasts, skinless & boneless*,

Salad:

1 pack Romaine Lettuce**

2-3 oz. (1/2 small pack) Cherry Tomatoes

1 small Cucumber, chopped

4 Eggs, boiled & sliced

1 Avocado, sliced

DIRECTIONS

Dressing/Marinade:

Literally just mix everything in a bowl.
Pour half of marinade over chicken; marinate overnight or cook immediately.
Cook chicken in a nonstick pan on medium heat with 1-2 tbsp. oil, flip half way through.
Cut into preferred size strips.

Salad:

Chop everything to preferred sizes.
Layer everything in a bowl.
Pour the other half the dressing/marinade.
Take a pretty picture.
Toss & serve.

LOVE NOTES

I really don't like giving directions on salads and soups because all I do is just toss whatever I have at home in there so I know you're probably going to do the same thing and it'll turn out a little different anyway lol.
**Feel free to use any kind of lettuce or tomatoes you want and cut them however you want, it really doesn't matter. Cherry or Roma tomatoes will probably make your salad less soggy for leftovers; I cut my tomatoes because they were the Whole Foods 'mighty vine' so they were big but next time I'll use cherry tomatoes and not cut them.
If you plan on having leftovers I would advise keeping the avocados on the side, they mush all over everything once you toss it all.
This salad would also be sooo good with Primal Kitchen's Greek Dressing. I just bought it and if you want to save time, it is a bit more expensive but a great substitute, and not to mention, Whole30 and Paleo approved.
In these pictures I actually doubled the whole recipe, fed 7 people and had leftovers.

I'm not big on salad but I'll take a hearty, protein filled, salad that you can actually get full off of. A few people messaged me for this recipe so let me know if you made it and if you liked it! Also, if anyone has any more advice or fabulous recipes for Whole30 comment down below, I'm only on day 8 and I could really use some more ideas. Annnyywaaayy, thanks for sticking around, and I'd really love to feel some love around here sometime guys...lol.