July 2, 2018
After numerous posts on my Instagram stories, I’ve gotten so many messages asking about the delicious salad I’m always eating. “Is that bacon AND avocado?” The answer is YES. You see, I’m a salad lover. I crave a big crunchy salad almost every single day. One night for dinner, my boyfriend (slash amazing personal chef) decided to throw together a salad with a few of my favorite things. I tweaked it a bit to make it LivFitness approved and voila! My famous Dragon Salad was born.
- Chicken Breast (thin sliced)
- 1/4 Avocado
- Grape Tomatoes
- 3-4 Orange slices
- 1/2 cup Butternut Squash
- White Wine Vinegar
- Dijon Mustard
To make the salad:
Cook thin sliced chicken breast on a cast iron pan (grilled chicken would also be great!). Cube butternut squash, toss in a tad of olive oil, then arrange on a baking sheet. Bake at 425 for about 30 min, or until soft. Chop up 1-2 slices of bacon and fry on the stove until desired crispness (I only like a little bit of bacon and mine must be well-done), then drain on paper towel. Slice tomatoes, cucumber, and orange slices and toss them into a bowl with the chopped greens. Next add sliced chicken, butternut squash, bacon, and avocado to the bowl. Spice with black pepper and drizzle on the dressing.
*Not into bacon or don’t need the fat? Leave it out! Depending on what else I’ve eaten that day, sometimes I will hold the bacon.
**This is our go-to salad dressing. 3 parts oil, 1 part vinegar, and a dollop of mustard. Store extra dressing in the refrigerator for up to a week. I don’t usually measure when I put it over my salad, a little goes a long way.
***Always make extra chicken and butternut squash to save for later!
If you make the Dragon Salad and love it as much as I do, tag me in your photo @livfigueroa !