In trying to eat better these days, working out with T25, getting support on Beachbody and having a plethora of different Shakeology drinks for breakfast and lunch, we have made dinners our new experimental area in dining. It’s been amazing actually, and a lot easier than I thought it would be. Although I do miss my cinnamon creamer in my morning coffee and have been relegated to a tablespoon or two of just half and half and a Stevia, it’s a good and positive change.
The other night we decided on a large salad with some roasted, shredded chicken for dinner. It’s been difficult not having my normal rice, pasta or potato side dish and have really gotten into having more healthy grains like farro, barley, quinoa.
This salad is using fresh, roasted chicken that I’ve shredded and chopped, diced avocados, crumbled cotija cheese, vegetables and steamed barley and red beans over mixed salad greens and a light and flavorful dressing and toasted pepitas. Cotija cheese is similar to feta cheese in flavor and texture and is a hard cow’s milk cheese that originates from Mexico. It’s beautiful and adds that extra touch.
For this salad I am incorporating red beans and cooked barley for the main carbs and texture. The end result was a delicious, filling and super healthy salad with lots of vegetables and a light lime, cumin and olive oil dressing.
In a medium saucepan, cook the barley per package instructions and drain. Set aside to cool.
In a small bowl add the juice from the 2 limes, olive oil, cumin and salt and pepper. Whisk to incorporate and add the diced avocado. Toss gently to coast and allow rest while prepping salad.
Chop mixed salad greens and divide between 2 bowls. Shred or chop the roasted chicken. I usually use 1 large or 2 small chicken breast white meat.