Arkansas MyPlate Meal – Kickin’ Chicken Salad

Ding, ding, ding….we have a winner! For this week’s MyPlate Monday Meal in the United States of MyPlates Challenge, It’s Kickin’ Chicken Salad from Trey Sims of Arkansas.  In our house, we make a lot of salads, with one almost every night as a complement to the meal because I find it’s an easy way to get the fruits and veggies all into one dish without any complaints.  That’s exactly what Trey did from Arkansas.  He loaded this salad right up with a bounty of fruits and vegetables which provide so much color and flavor too.

This recipe is simple to make, great for the whole family and is so colorful. Since it was Riley’s night to cook, he made the entire thing himself (minus the chicken I cooked while he was chopping!).  I am so proud of this boy! And I am so happy to have him in the kitchen with me.  After all, it’s more fun to cook together than it is alone!  He put together one beautiful salad.

One of the best parts about this dish is that while the kids are chopping up all the fruits and vegetables that go into this salad, it’s likely they will sneak a few.  This mom is okay with that!

Even dad made an appearance which made Riley’s day.  Of course, having dad in the kitchen is a great role model for kids, especially boys.

Kickin’ Chicken Salad

Adapted from The Healthy Lunchtime Challenge Cookbook, submitted by Trey Sims of Arkansas.

Ingredients:

6 cups fresh baby spinach (we went with spinach only, but you could add whatever dark greens you have)

1 cup chopped grilled chicken (4 chicken breast tenders will cover it)

1 cup halved cherry tomatoes

1/2 cup sliced strawberries

1/2 cup blueberries

1/2 cup halved grapes

1/2 cup grated carrots

1/2 avocado, diced

1/2 cup sliced cucumber

1/2 cup mozzarella cubes

1/4 cup walnuts or honey roasted pecans

Your favorite low-fat dressing

1. On four separate plates, divide and layer the ingredients on each plate.  Start with spinach, then chicken, tomatoes, strawberries, blueberries, carrots, avocado, cucumber, cheese, nuts and dressing.

Kids can get involved in almost all aspects of this recipe including the washing, chopping, layering and serving of this dish.  It’s well worth it too, as they will be more likely to try it all as they have been the ones to put it together.

Make it a MyPlate meal by adding whole grains (I made Chicken Wild Rice Soup) and either yogurt or milk.

MyCart Shopping Tip:  Take your kids to the grocery store with you and have them select a rainbow of ingredients to put on your next salad.  It’s fun to search out the colors of the rainbow and talk about the health benefits at the same time!  Red – for the heart, Blue/Purple – for the brain, Green – for the eyes, Orange – for the skin, and Yellow – for the kicking the colds and flu!

Star Ratings:

Husband: 4.9 (He’s not a cucumber fan)

Adventurous Son: 5

Cautious Daughter: 3

Mom: 5+ We will make this again!

Related Posts:

Arizona Quinoa, Black Bean and Corn Salad

Alaska Teriyaki Salmon Wrap

Alabama Yummy Summer Soup

Minnesota Stuffed Red Bell Peppers

United States of MyPlates Challenge

DIY Map Time to color in Arkansas!!

If you are inspired by this United States of MyPlates Challenge, I would love to have you leave a comment below!  And look for a special guest blogger this week creating her own MyPlate meal!