I was a good girl this morning and drove myself to the beach to meet Elizabeth for our 7 mile run. It stung a bit to see the early morning runners on Las Olas while I was in my car (the horror!!) but I kept reminding myself that I needed to conserve my energy.
And energy we needed. It was pretty windy which makes me want to go back to yesterday’s post and scrape that item about the weather forecast off my list of happy things. We had a headwind during the first half of the run which slowed me to a crawl at times but you know what? We did it my friends. 7 miles done. It felt surprisingly good to have my legs hurt while driving back home. Reminds me that the good old days of training are back.
For lunch I had an amazing salad that I just have to share with you. I was perusing Paige’s blog this week and found her sweet & savory chopped chicken salad. I admit I was terrified of putting in the dates (for the sweet part). Who puts dates in a salad with tomatoes? But I did, and loved it! Do not be afraid and throw them in there.
I did make a few adjustments to Paige’s recipe. I subbed spinach for the kale (because that’s what I had on hand and well… I’m a spinach freak) and I added smashed avocado to the dressing to make it creamier and add healthy fat to the salad. Speaking of avocado, I also added half of one to the salad because you just can’t go wrong with avocado.
Sweet and Savory Chicken Salad with Avocado
- 2 cups spinach
- 1 tomato, diced
- 1 small cucumber, diced
- 3 chopped dates
- 1/2 of a large cooked chicken breast, diced
- 1/2 avocado, diced
- 1/4 c. plain Greek yogurt
- 1/2 avocado, smashed with a fork
- Juice of a half a lime
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. honey
- Salt and pepper to taste
That’s very simple. Mix every salad ingredient together, mix the dressing ingredients together and toss the salad with the dressing.
Looks good doesn’t it? When I make salads like this one, it’s hard not to swallow the whole bowl in 5 minutes!