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Sunday, January 19, 2014

Dijon Chicken & Apple Salad

Well, after a 2+ year hiatus, I'm back with new recipes. As it turns out, eating paleo might be sustainable for a busy graduate student, but blogging about eating paleo is less so. We'll see if a newly-appointed tenure track professor can keep up with it. In the weeks to come, expect a lot of curries, of various ethnic origins. I'm very into making curry right now.

Dijon Chicken & Apple Salad
  • 1-2 tbsp olive oil (or coconut oil)
  • Sea salt & pepper, to taste
  • 1 chicken breast, sliced (approx 1/4") with the grain
  • 1-2 tbsp Dijon mustard
  • Salad greens (Romaine lettuce is pictured above, though I actually prefer this recipe with spinach)
  • Half an apple (I used Braeburn), quartered and thinly sliced
  • Handful of sliced almonds
  • Balsamic vinegar & olive oil, to taste
  • Sea salt & pepper, to taste 

In a saucepan, heat olive oil over medium heat. Season pan with a few turns of sea salt and pepper. Add sliced chicken breast, and coat well with Dijon mustard. Saute until cooked, around 5 minutes. While the chicken is cooking, add greens to a plate, and season with vinegar, oil, salt and pepper. Add apples and almonds. Top with chicken.


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