I think one of the greatest apps/websites out there for moms is Pinterest. It is my go to when looking for recipes, hacks, decor, fashion…well everything. But mostly I use it for recipes I think my family will enjoy.
So on my ‘surfing’ time, I happened upon this salad bowl recipe (thanks to iowagirleats) that looked amazing and I was sure my family would enjoy it as it had BACON in it!! Who doesn’t like bacon??!! But not only did it have bacon, it was packed full of protein and healthy greens which makes me a happy nutritionist mom 🙂
Yes, we do eat bacon in or house. It is not a regular weekly staple but we do eat it. I look for a great product where the animals are ethically raised and only natural ingredients.
Salad bowls seem to be all the rage right now and this Chicken, Bacon, Date, Brussel Sprouts, Quinoa, Avocoado power bowl is amazing!! So flavorful and really has everything right in one bowl!!! I call it A’s Power Packed Salad Bowl as this is my daughter favorite and asks for it all the time.
Now there is a bit of prep to it but all the work is worth it in the end and all the ingredients will be fine in the refrigerator for a few days after (if you have leftovers, that is…)
A's Power Packed Salad Bowl
1/2 cup quinoa
3/4 cup of chicken broth
4-6 slices of bacon
2 chicken breasts
9 oz package of brussel sprouts, shredded or you can just slice whole ones
3 jumbo shallots, sliced into rings and separated
6 oz mixed greens (or more)
1 avocado, chopped
5 Medjool dates, chopped
3 oz goat cheese crumbled ( goat feta also works)
Maple Dijon Vinaigrette
1/2 cup extra virgin olive oil
2 TBSP maple syrup
2 TBSP dijon mustard
2 TBSP apple cider vinegar
salt and pepper
Rinse quinoa and add to a sauce pan with the chicken broth. Bring to a boil and cover and simmer on medium to low heat until quinoa is tender, 13-15 minutes. Mix and set aside to cool. (this can also be made in a rice cooker if you have one)
Chop bacon, and place into skillet and cook until crisp. Transfer to a paper towel lined plate to drain and cool. Remove any excess bacon grease leaving a small amount in the skillet. Season chicken breasts with salt and pepper or your favorite seasoning and add to the skillet. Saute the chicken until until cooked through. Transfer to a plate and chop once cool.
Add 2 tbsp of bacon grease back to the skillet and add the brussel sprouts. Season with salt and pepper and saute on medium heat unto the spouts are golden brown and tender, 7-9 minutes. Transfer to a plate and cool.
Turn heat back up to medium/high and add remaining bacon grease, if any and olive oil to equal 1/4 cup of oil in the skillet. When hot but not smoking, add half the shallot rings and fry until golden brown. If you fry to long and they are dark brown, start over as these will be bitter). Transfer the shallots with a slotted spoon to a paper towel lined plate and sprinkle lightly with salt. Repeat with the rest of the shallots.
For the vinaigrette: add all the ingredients to a jar, secure lid tightly and shake or wisk together in a bowl.
Add the lettuce to a bowl and the top with all the fixings, drizzle with the vinaigrette and toss until combined. Top with goat cheese and shallots.
NOTE: to make in smaller serving sizes, add all ingredients to one bowl, EXCEPT the lettuce, goat cheese and shallots, toss in the vinaigrette. Place some lettuce in your bowl and then top with the dressed ingredients, goat cheese and shallots. This is usually how I do it, then if there are leftovers, the lettuce will not wilt.
Enjoy!!. All the ingredients can also be prepped days ahead for an easy meal when you do not want to cook on the hot summer days 🙂
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