Let’s get right down to it today.

Why this recipe is Sarah-approved & so very awesome?

Let me count the ways:

1. Seasonal– romaine lettuce & tomatoes are at peak season right now. That means great taste and cheaper prices too!
2. Inexpensive- using good quality chicken as a topping instead of the main part of the meal means you need less of it. Pulled chicken helps you get more out of the meat as well, because it separates well… meaning more chicken per bite!
3. Healthy -but just enough of an indulgent taste that you’ll actually love eating salad.
4. All real food that fills you up with plenty of protein & veggies—the best things to dominate your diet with when you’re healthy and active…or on your way to getting there.
5. Packs well for lunch the next day (hold the dressing, of course).

Aside from all those great things, this recipe taught me how easy it is to make pulled chicken!  I never knew this, you guys. And now, I may never go back.

It’s a fact. Pulled chicken just tastes better to me than a thick chicken breast. And for those of you that are a bit skittish about cooking or touching raw meat, this technique will be your best friend. You literally just drop it into boiling water and let it simmer for 10 mins. Then, shred it with a fork and add whatever dressing or sauce on top, or keep it plain to morph it through the week.

Also though, this recipe is so good, it’s even in The Simply Real Health Cookbook. If you like it, you’ll love the whole book.

Sundried Tomato & Pulled Chicken Salad:

Makes 4 servings

2 heads romaine lettuce, chopped

1 organic chicken breast

¼ cup sundried tomatoes, chopped

¼ cup slivered almonds or pine nuts

1 tablespoon Herbs de Provence or Italian-mixed herbs

Sprinkle of goat or feta cheese

Dressing:

4 tablespoons extra-virgin olive oil

2 tablespoons red-wine vinegar

1 tablespoon dijon mustard

sea salt and pepper to taste

 

Fill a saucepan with approximately 2 cups of water and bring to a boil. Once boiling, add the chicken breast, and reduce heat to a simmer. Cover and let cook for approximately 15 minutes, or until the chicken can be easily pulled apart with a fork.

Wash and chop the romaine. Dry with a paper towel or salad spinner, and place in a large serving bowl. Sprinkle sundried tomatoes and nuts over the greens.

Drain chicken and let cool for a minute. Pull apart into bite-sized pieces with a fork or your hands. Add to a small bowl and drizzle with olive oil, sea salt, pepper, and Herbs de Provence. Toss to coat. Add feta, and toss with dressing to serve.

This recipe is one of 150 amazing, healthy + easy recipes from the new Simply Real Health Cookbook. On sale now!

Photos by Jasmine Pulley for The Simply Real Health Cookbook

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