a lifestyle blog about motherhood, intention, whimsical moments, and wellness
CAPRESE SALAD with AVOCADO, CHICKEN, & FRESH GREENS
Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.
I am often asked what I eat for lunch everyday with four young children and work that I complete at home. First of all, I don’t really know anything different. I have done freelance projects – on and off – for the past three years and homeschooled for the past two. I consider it a privilege that we have gotten to create our own schedules, our own food, and the ingredients we use to make them into the final product. When I feel myself becoming envious of my husband’s corporate job and getting to choose which restaurant he will order from that day, I try to remember that I have all of the tools I need to create the same kind of experience. And it will probably be better, it just takes a bit more effort. 😉
This caprese salad is a spin-off from the traditional combination of tomato slices, basil, and fresh mozzarella. You start off with your favorite bed of greens (I’ve been purchasing a large box of spring mix every week), then toss with chicken, cherry tomatoes, avocado, and fresh mozzarella. I find that I stay full with this and my energy levels last – really important for me as a stay-at-home-mum!
//CAPRESE SALAD with AVOCADO, CHICKEN, & FRESH GREENS
Serves 2
2 tablespoons olive oil
1 lb. chicken breast, cut into 1-inch pieces
Salad greens (I like the spring mix!)
1 avocado, diced
1/2 cup cherry tomatoes, sliced in half
Fresh mozzarella, diced into small cubes
Balsamic dressing (this is my favorite!)
Begin by heating olive oil in saucepan on medium-high heat. Toss chicken in the heated pan, seasoning with salt and pepper. Cook chicken until it is browning and there are no pink juices running from the center. Set aside to cool. Meanwhile, toss fresh greens with cherry tomatoes and fresh mozzarella and separate into two large salad bowls. Arrange the diced avocado and chicken on top of salads. Drizzle with balsamic dressing. ENJOY!
July 2, 2015
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