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

Directions:

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.