Lettuce chat about salads

When I first converted to a healthier based food palate it definitely didn’t come overnight, I had to get used to the tastes and find a new way of eating. Going from a 90% carb or junk food fuelled diet to a salad as a meal and not something to be picked off a burger took some convincing. This particular salad became my transition salad where I still felt full, I still enjoyed the flavours but I got a little more spinach into my diet! This is definitely not the healthiest of salads but it is a great balance of veg, protein and carbs to make a filling meal and you can easily skip the bacon to make it a little healthier! This recipe makes 2-3 salads depending on preferred size and can be served with warm toppings or cold.

Ingredients:

  • 2 Cubed and cooked chicken breasts
  • 1 Packet spinach
  • 7 Boiled new potatoes
  • ½ Cup of lardons
  • ¼ Cup parmesan
  • 3 Tablespoons Pesto

Directions:

  1. Wash spinach leaves and leave to dry
  2. Cut new potatoes into bite sized pieces
  3. Combine all ingredients on separate plates and pour pesto on top
  4. Bon Appétit!

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