Though I like to consider myself a somewhat navigated blogger, many things I do on this blog point in the opposite direction.
Such as struggling to reply in a timely manner to your comments and emails or like I’m still having some serious problems with social media: such as forgetting to post new pictures on IG (ouch!), not engaging enough with the readers, et cetera, et cetera, et cetera…
But what really I’m bad at, is planning ahead.
I know for a fact that almost all of my fellow food bloggers have scheduled posts for the next weeks, months, years to come.
And I’m also fairly certain that they have already planned next week’s social media updates. You don’t believe me? Ask ‘em!
While, as far as I’m concerned, I barely know what I will be posting today.
Look, if you asked me what Monday’s post will be like, I’d have to say in all honesty “I have no effin clue!”
Something sweet? Something savory? I dunno people.
I don’t even know if there’s going to be a post on Monday.
Maybe, maybe not, it depends…
Is it bad thing? Probably, but it’s my thing and I don’t think I will be able to change.
What I really enjoy about my total lack of planning is that this blog reflects what’s happening in my kitchen at a given moment in time.
Like yesterday, for instance, I was feeling like having a salad with grilled chicken, arugula, pears, and walnuts.
So I made it, took some decent pictures in the process, and ate it. All.
It was delicious, so delicious I decided it was worth sharing it with you.
There’s something scrumptious about arugula, pears, celery, and walnuts. It’s one of those flavor combos that just works.
I added some grilled chicken and some Parmesan shaving to this salad, for a complete meal. But if you want to keep it vegan, just leave them out.
I really feel like you need to give this salad a try, it’s L.E.G.I.T.
Grilled Chicken Arugula and Pear Salad with Toasted Walnuts Print this recipe!
1 lb / 453 gr boneless, skinless chicken breasts
Juice of two lemons, divided
5 tablespoons olive oil, divided
Ground black pepper to taste
Fine grain salt to taste
6 cups baby arugula leaves
2 pears, thinly sliced
2 celery stalks, diced
¼ cup toasted walnuts, chopped
Parmesan cheese shavings (optional)
Preheat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
Place chicken breast in a shallow dish. Pour the juice of two lemons and 1 tablespoon of olive oil over the chicken, season with black pepper and salt and thoroughly coat all the chicken.
Grill for about 10 to 15 minutes per side, or until the chicken is cooked through and juices run clear (the temperature should register 165°F on an instant-read thermometer.)
Remove and let cool slightly before slicing. Set aside.
To make the salad, add the arugula in a large bowl (or in single-serving bowls) and toss it with a sprinkle of salt and pepper. Add the chicken on top along with the sliced pears, diced celery, walnuts, and Parmesan shavings.
Drizzle with remaining juice of one lemon and olive oil and serve!
One serving yields 473 calories, 29 grams of fat, 20 grams of carbs, and 38 grams of protein.
I’m Mike: triathlete, yogi, health enthusiast and food lover. I fill these pages with healthy recipes and ramblings about everything and nothing!
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