Honey Mustard Chicken Salad

Those of you who know me, know that I am really not a fan of salads as of late, especially in the cooler weather (you’ll notice this as a theme around here, so I can probably stop telling you that). They don’t satisfy me, fill me up, or give me that feeling of completion like a nice bowl of chili will. However, Follicular Phase is a great salad phase. You can make hundreds of delicious combinations during this time. I’ve combined an old favorite meal of mine with some other things in this phase, and it was the perfect night-before dinner for my half marathon.

**Runner’s side note: for those of my supporters out there, it was so great seeing your faces, running beside you, and getting the nice notes before and after! It was a successful run, tracking a 7:45 minute miles, finishing at 1:41:29. Those who tell you to carb load the night before, I strongly discourage this; Fat the night before, carbs maybe for breakfast the day before, and two nights before that. You do not want to feel like you’re running with a brick in your stomach**

This is another recipe that combines a Lauren Conrad favorite of mine, Honey Mustard Chicken and some of my other favorites like kale, cooked carrots, and of course… avocados!

Ingredients for the Chicken:
1 Chicken Breast (I usually make these three or four at a time – if you’re already working in the oven, might as well make a batch!)
1 T honey
1 T Dijon Spicy Mustard (or some other flavorful mustard, not plain yellow!)
Garlic powder, sea salt, and pepper

Directions for Chicken:
Preheat oven to 375*. Line a baking sheet with foil to prevent the chicken from sticking. Rinse your trimmed chicken breasts and pat dry and place in pan.

First rub the mustard coating the top side of the chicken, then drizzle the honey on top. Finally, season with your garlic, salt, and pepper. Place in the oven for 30 minutes (if using two or more chicken breasts – 25 minutes if only one). Depending on how hot your oven gets, check the chicken breast and make sure that it is fully cooked (no pink!).

Salad Ingredients:
3 hearts of Romain Lettuce
½ C cooked carrots (recipe HERE)
1 C sautéed kale
1 Avocado, pitted and sliced in 1 inch pieces
4 sprays (1T of balsamic Vinegar)
1 serving of the Honey Mustard Chicken Breast

Directions:
Layer lettuce, then kale and carrots, sliced chicken breast, and avocado. Spray or drizzle on your balsamic. I like to add the chicken, kale and carrots when they’re still a little warm to give it a heartier feel. Here is four hours later and I do still not need a snack!