How do you feel about new year’s resolutions?
I’ll be honest. I feel like I should like them. I’m all about goal setting. Having said that, I reallllly don’t.
It’s really easy to jump on the bandwagon somewhere around the time that the massive holiday cookie hangover sets in in early january. It’s also easy to jump off a few weeks later when it’s cold and you’re tired and those well-intentioned health goals take a back seat to an entire box of balsamic vinegar and basil triscuits. Ahem.
Last year, against all odds (and I’m pretty sure the laws of physics) I made a new year’s resolution to run another half-marathon. I worked up a training plan and dusted off my running shoes and got pumped up. And then I went outside and there was snow on the ground. That resolution ended the same day it started, and with almost equal amounts of enthusiasm.
BUT NOT THIS YEAR.
So far, so good. It’s already almost March (eek!) and the salad game is still going strong. Last week I shared a little Korean BBQ Tofu number that I love so much and you better believe I’ve got another tasty little salad friend hanging out in the wings.
The only reason I haven’t shared this particularly delightful salad creation yet is that I couldn’t manage to get a good picture the first time I made it. And then when I made it a second and third and fourth time (because, yes) I couldn’t manage to put down my fork for 5 seconds to take some new pictures that are (ahem) actually in focus.
In no particular order, here’s what I love about this salad:
- I love barbecue chicken. I don’t care that it’s February — it makes me feel like I’m at a summer picnic and that it isn’t grey and cloudy outside for the 100th day in a row.
- It’s a protein and fiber party. Between the chicken and the black beans and the veggies, it fills you up. It sticks in a way salad tends not to stick.
- It’s super easy to throw together. Chop up some veggies, cook some chicken, and toss it altogether. We grilled the chicken (thank you, temperate Oregon climate), but you could just as easily pan fry it.
Thank you to the best New Year’s resolution of all time, for another tasty meal.
- 1 pound boneless skinless chicken breasts
- ¼ cup barbecue sauce
- 1 15-ounce can black beans, drained and rinsed
- 1 cup sweet corn kernels (canned is fine)
- 1 head romaine lettuce, chopped or torn
- 2 cups baby spinach
- 1 cup grape tomatoes, cut in half
- 1 red bell pepper, diced
- ¼ of a red onion, minced
- 4 ounces pepperjack cheese, shredded
- ranch dressing and bbq sauce, for serving
- Marinate the chicken in the barbecue sauce for 1-2 hours. Discard the excess marinade and cook the chicken in a heavy skillet or grill over medium heat.
- In a large bowl, toss together the lettuce, spinach, tomatoes, bell pepper, red onion, and pepperjack. Dice the cooked chicken and add it to the salad. Toss everything with ranch dressing (see notes) and drizzle with a little more barbecue sauce to serve.