The more pregnant I get, the less I feel like cleaning up – so I guess that using the BBQ has been a blessing in disguise… But that’s not to say that I would want to go back to those days with out a kitchen or *heaven forbid those days without the beloved dishwasher.
I wanted to make a salad because it is easy and light – and my tummy sure does fill up quickly these days. Oh I can’t wait for the first meal after delivery!
I’ve packed this salad with lots of fresh veggies and chicken to hopefully keep me feeling full for longer (and not reaching for the chocolate that’s been calling to me in the fridge – somehow I am not as confident as everyone else that this baby weight will just drop off when I start breast feeding).
I'd also normally add some blue cheese to my ranch dressing, but since I'm pregnant I've skipped that too. Cheese is an important source of protein and calcium for pregnant women but certain kinds do need to be avoided. This is because some cheeses are more inclined to allow growth of bacteria, such as listeria, which can harm your unborn child.
Pregnant women are advised not to eat uncooked:
- soft, mould-ripened cheeses, such as Brie or Camembert
- blue-veined cheeses, such as Danish Blue and Stilton
- semi-soft cheeses, such as fetta and ricotta
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GRILLED CHICKEN AND RANCH SALAD
2 chicken breasts
1 head of lettuce (whatever is your favourite)
3/4 cup Ranch Dressing, recipe follows
1 cup croutons
1 pint cherry or grape tomatoes, cut in ½
2 cucumbers, peeled and sliced
2 ripe avocados, halved, pitted and flesh diced
2 pieces bacon, cooked until crisp and crumbled
Olive oil
Salt and pepper
Cut the chicken breasts into strips. Drizzle with oil and then season with salt and pepper, before applying them to a nice hot grill. BBQ your bacon until crispy and your chicken until cooked through.
In a chilled salad bowl, add the lettuce and lightly coat the inside of the bowl with Ranch Dressing. Add the croutons and toss lightly. Garnish with the tomatoes, cucumber, avocado and bacon, serve immediately.
RANCH DRESSING
1/3 cup sour cream
1/2 cup mayonnaise
1 cup buttermilk
3 tablespoons freshly chopped chives
2 tablespoons freshly chopped Italian parsley leaves
1 teaspoon salt, divided
1 teaspoon freshly cracked black pepper
1 tablespoon white vinegar
1 tablespoon garlic paste, (use half of the salt and 5 cloves garlic smashed with the flat side of a knife, to make paste
In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
source : http://wikipedia.org, http://google.com, http://goodfoodweek.blogspot.com
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