Fall Lunch

5 Comments

Well, after feasting on Mexican food and indulging in multiple slices of coconut cake and lime tart over the past two days, I figured it was time to get back to reality. Luckily, reality can still be beautiful, delicious, and satisfying.

Fall Salad

1/2 Chicken Breast, cubed

1 Big Handful Fresh Spinach Leaves

1/4 Honey Crisp Apple, cut into bite size chunks

1 Clementine, peeled and sectioned

About 2 Tablespoons Fresh Parsley, chopped

About 1 1/2 Tablespoons Pecan, broken up

About 2 Tablespoons Pomegranate Seeds

1 Tablespoon Olive Oil Mayo (for the dressing)

Juice of 1 Clementine (for the dressing)

Ground Pepper (for the dressing)

Prepare all of the salad ingredients.

Place the parsley, chicken, apples, and pecans in a small bowl.

Stir the dressing.

Add the dressing to the chicken bowl, stirring to coat.

Place a bed of spinach on a pretty plate. Add the chicken mixture. Top with the clementine sections and pomegranate seeds.

5 thoughts on “Fall Lunch

  1. Pingback: 50 Of My Fall Favorites | gluten free zen

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