k, so, full disclosure … i fully set an intention at the beginning of summer to have the most fun i could have as much as humanly possible :D and i think i nailed it.
it’s kind of like filling my fun tank up so i don’t literally want to die in the winter (i have a serious case of S.A.D.)
it was honestly the most fun i think i’ve ever had in the summer. i heard great techno, crashed day parties (my fave), bestie birthday jams, road trips, new friends, good vibes aaaannnndddd TONS of take-out.
the last thing i wanted to do while the sun was full-court pressing us here in toronto, was sit in my kitchen and cook.
i wasn’t sure i was going to be able to shift gears and get back into meal planning, cooking and doing all the responsible adulting things people do in the fall, but i've survived to tell you that i fully turned that corner literally the week after labour day.
as fun as it is to be whimsical and lead with my fun compass, my body has been craving soul food.
so, last night i came home after work and started cooking up a storm. i had some beautiful veg and meat in my fridge which i had to do something with asap, so i whipped up some gorgeous bacon + sweet potato with chard soup as well as this hearty paleo chicken + bacon salad.
i love the smokiness, crunch from the bacon, celery and tons of green onion as well as the fattiness from the mayo and density of the chicken.
if you’re feeling like getting more grounded and cooking more this fall, i think you’ll really love this recipe.
PALEO CHICKEN + BACON SALAD
2 free-range chicken breasts, baked and diced.
8 slices of high-quality bacon, baked and chopped.
2 stalks of celery, chopped.
tips of 4-5 green onions, chopped thinly.
3T of high-quality mayo
1-2 tsp of salt
1/2 tsp of ground black pepper
WHIP IT UP:
set your oven to 425-450
toss chicken breast in olive oil, salt and pepper.
place on a baking dish and bake for 40-45 mins or until cooked through.
on another baking dish, line with parchment paper (for easy clean up) and place bacon strips on it.
slide in the oven for 8-12 mins or until desired crispiness is achieved.
while your meat is baking, place all veg and mayo in a large glass bowl.
dice and chop your meat and add to bowl. be sure to mix well.
i love to eat this on top of beautiful greens and sprouts with some roasted sweet potato and healthy fats like avocado and olives.
i wanna know how will you guys eat this! would love to see pics if you make it! tag me in your photos @bewellwithhope
want to get my bacon + sweet potato soup recipe? comment or share this recipe and i’ll put it out next week! :)
Be Well With Hope
Cassandra Hope RHN + NLP + CPT
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