Today I have Taylor from Food Faith Fitness (Taylor’s unite!!) sharing a spectacular looking salad. This isn’t surprising as every. single. thing Taylor posts looks incredible, and she’s only a year into blogging! How impressive is that?!From her healthy meals and desserts like Pizza Zucchini Lasagna and High Protein Chocolate Peanut Butter Cheesecake to more indulgent desserts like Ice Cream Cake with Circus Animal Crust, I could spend all day looking at her blog. I’m also super excited about the yummy salad she made for us today. Before we get into her post, let’s see where Marc and I are on the John Muir Trail.
To recap, yesterday we started out at Happy Isles, took a detour to Half Dome, and ended in Merced Lake trail junction. Today we’re climbing pretty steadily and ending at Lower Cathedral Lake …or somewhere near there. Our total mileage for the day is only 10 miles which we did because this first section out of Yosemite is quite hilly. We’ll be camping near Cathedral Lake, and gearing up for a longer 15.8 mile hike tomorrow, starting the day going through the beautiful Tuolumne Meadows. Oh and in case you’re wondering – today we’re eating homemade instant oatmeal (which is on repeat for at least 10 of our 16 days of breakfast), loads of trail mix (calorie dense and also repeating often!), summer sausage and tortillas for lunch, and rehydrated dehydrated coconut curry chicken and rice. Among other things…we’ve planned 3,000+ calories a day for each of us!
Hiya! I’m Taylor and I blog over at Food Faith Fitness! I am SO excited to be guest posting for Taylor (my name buddy) while she is out having a grand old time backpacking in California!
Today I am bringing you one of those “go-to” weeknight dinner recipes that is quick, easy, healthy but MOST IMPORTANTLY tastes yum-tastic!
Yes, it is a salad. If your husband is anything like mine, he doesn’t consider anything with “foliage” a weeknight meal (or a meal anytime for that matter) So, just put some extra cheese on top.
Trust me, fools ‘em e’rytime.
Anyway. Back to salad.
I was inspired by a Fajita (Did the name give that away?) because this girl LOVES some ooey, gooey, cheesy Mexican food.
But, what this girl does not like is that food from south o’ the border isn’t frequently stamped with approval by my skinny jeans…
Now, you may be wondering why on earth there is turkey bacon and zucchini in this here salad, as those aren’t traditional fajita ingredients.
- I wanted this to be original and creative and EXCITING.
- Truthfully, I really just LOVE turkey bacon and zucchini and will find an excuse to put them in ALL THE THINGS.
If we continue being truthful, have you ever met anything that isn’t eleventy billion times better with a little bacon-y goodness?
That’s what I thought.
PLUS, it gives your salad some extra ‘cred if you put it in front of your man and he spots that ONE spot of green that you accidently didn’t cover with extra cheese. UGH.
The best thing about this greenery in a bowl (aka: salad) is that it’s SO easy and you probably have most, if not all, of the ingredients on hand.
So, what are you waiting for? Get your Mexican fix on.
Stamp away skinny jeans, stamp away.
ranch chicken fajita saladPrint Rate
- 2 Small Chicken breasts
- 1/2 Tbsp Olive oil
- 1 1/2 Cups Zucchini sliced (about 1 medium zucchini)
- 1 Cup Red Pepper sliced (about 1/2 a large pepper)
- 1 tsp Garlic minced
- Pinch of salt
- 4 Slices Turkey bacon
- 4 Cups Lettuce I used an American salad blend
- 1/4 Cup Cilantro roughly chopped
- 1/2 An avocado sliced
- 1/3 Cup Reduced-fat cheddar cheese grated
- Your favorite Reduced-fat Ranch dressing. *
- Preheat your grill to medium/high heat and cook the chicken breast until it is no longer pink inside, about 4-6 minutes per side.
- Put it on a plate, cover it, and set it aside to rest.
- In a large pan, heat the olive oil up on medium/high heat.
- Add in the sliced zucchini, red pepper, garlic and pinch of salt.
- Cook until the vegetables are soft and golden brown, about 3-4 minutes.
- Place into a large bowl and set aside.
- Cook the turkey bacon in the vegetable pan until it's nice and crisp, about 1-2 mins per side. Transfer to a paper towel lined plate and blot off any fat.
- Tear the slices into bite sized pieces.
- Into the bowl with the cooked vegetables, add the turkey bacon pieces, lettuce and chopped cilantro.
- Mix until is everything is well combined.
- Divide the salad between two bowls and top with sliced avocado, cheddar cheese, a chicken breast and as much Ranch dressing as your heart desires!