Work has been all-consuming these past few months, so when the idea of a 3 day mini getaway arose, I jumped on the chance to sneak away to Lake Geneva, Wisconsin.
The midwest is still new territory for me, so exploring these destination spots in the surrounding states has been a great time.
Lake Geneva was beautiful and we couldn’t have picked a better week to be there. The resort we stayed at was gorgeous but also nearly desolate due to the huge passing of Labor Day vacationers from the prior weekend.
Two full days to relax by the pool, enjoy multiple meals on the dock of the bay, and taking in the alluring scenery of this charming little town was just what I needed to recharge.
I may be more relaxed, but with a fun-filled excursion usually comes indulgence in the food and beverage department.
More times than not, I come back from these trips feeling the need to fill myself with fresh, healthy meals so when dinner came around tonight, I posed the idea of a salad and nothing sounded better.
Summer may be nearing its end, but I’m still craving the end of the season’s best food. BBQ chicken, strawberries, toasted pecans, salty feta, fresh spinach….
This salad is refreshing but at the same time, luscious in bold flavor.
- For the BBQ Sauce:
- ½ Cup Organic BBQ Sauce
- 2 Tbsp strawberry preserves
- 1 Tbsp honey mustard
- For the Salad:
- 2 organic free range boneless skinless chicken breasts
- 1 bag of baby spinach
- 1 cup strawberries, sliced
- ½ cup toasted pecans
- ½ cup crumbled feta
- ½ of an avocado
- In a small sauce pan, combine all of the ingredients for the BBQ sauce. Bring mixture to a boil, reduce heat to low and let simmer for 10 minutes.
- Meanwhile, heat a large skillet over medium high heat. Salt and pepper chicken breast and add to the pan. Cook on one side until browned. Flip and cook chicken on the other side.
- When chicken is almost cooked through (about 7 minutes each side), pour BBQ sauce over chicken and place under the broiler for an additional 5 minutes to finish cooking.
- In a large bowl, mix spinach, strawberries, pecans, avocado. Crumble feta on top.
- Serve the salad with BBQ chicken and dressing of choice.
Normally, I would enjoy this meal with a glass of crisp white wine but tonight, I passed on the alcohol in an effort to relax my liver as well as my body.
Vacation is always a much needed escape but I can’t deny feeling relieved to be able to get back into the regular routine.
Enjoy guys!