Monday, February 22, 2010

Sweet Potato and Avocado Salad w/ Chicken

So my girl A and I decided we are going to create the best diet and exercise plan to get our bodies into bikini shape for Miami and the summer. Well, we totally are doing it! If there are any chicas that want to give it a try (or guys) lemme know how it works for you.
Here's our plan:
Breakfast- oatmeal with berries, fruit and skim milk
Snack- whole grain toast w/ peanut butter and fruit
Lunch- lean meat and veggies (salads are the easiest way)
Snack- fruit
Dinner- leam meats, tons of veggies, and 1/2 cup grains
Dessert- a little bit of chocolate to fix that sweet tooth

We run three days a week and some time of muscle toning workout another three days

So, today I decided to make a large amount of salad to last me the week so all I have to do is cook the chicken at lunch and be done. I have a Jamie Oliver cookbook where he makes this salad with new potatoes, watercress and avocados. Well I didn't have all the ingredients, but I think my version came out pretty nice.
Sweet Potato and Avocado Salad with Chicken
1 lb sweet potatoes
4 cups of mixed greens
2 T olive oil
2 T lemon juice
salt and pepper
1 avocado
1 lb chicken tenders
Clean the potatoes well and boil them until tender. Peel and cut the avocados in however size pieces you prefer and put in a big salad bowl. Take the potatoes and cut them into good bite sized chunks and add to salad bowl. Add the greens. Add the salad greens, the oil and lemon juice. Toss. Season to your liking and toss again. Pound the chicken tenders so they're flat and season with salt and pepper. Lay them on a well oiled pan and cook completely on one side then flip over and cook the other side. Make sure chicken is thoroughly cooked. Slice them and top the salad.

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