Barbecue Chicken Salad with Poppy-Seed Dressing
4 cooked and cubed chicken breasts
1 cup of Mango Barbecue sauce
2 pears peeled and thinly sliced
2 tsp of sunflower oil
1 chopped tomato
1/3 cup of raisins
1 bag of fresh spinach
Cheese for garnish ( we used Gorgonzola)
*Gluten free croutons ( I made mine from this multi-grain bread recipe)
Divide spinach up onto 4 plates. In a mixing bowl combine barbecue sauce and chicken. Mix until combined then divide chicken up onto each plate of spinach. Heat oil in pan and add pears.I cooked my pears in my cast iron grill pan to give the pears the sear lines. Saute until soft then place pears onto a paper towel lined plate and cool before adding to salad. Once pears are slightly cooled add to salad along with tomato, raisins, cheese and croutons if desired. Top with dressing.
*To make your own gluten free croutons. Preheat oven to 350 degrees. Slice your favorite gluten free bread into cubes and bake until dry and golden 5-10 minutes.
Poppy-Seed Dressing (from the Joy of Cooking)
1/4 cup of honey
3 TBS of apple cider vinegar
2 tsp of Dijon mustard
1 TBS of minced shallot of onion
1 tsp of poppy seeds
salt and pepper to taste
Place honey and vinegar in mixing bowl. Whisk until hone is dissolved then whisk in mustard. Once combined stir in poppy seeds, shallot, salt, and pepper.
My Hangry Moment and New Adjustable Weights
When we were first married my husband would remind me to pack snacks when we would go do errands. I have always had this tendency for "hangry" moments. I will get hungry then get
moody a bit unpleasant. Well I had a hangry moment yesterday. Here is my little YouTube explaining it.
This is the workout I did designed by my virtual trainer, Kyra, of The Get In Shape Girl.