If you are going to fire up your grill, maximize it to make this protein-and-veggie-packed salad bowl.  This recipe is super flexible.  Sub in any other protein or type of vegetable you love, put it over your favorite lettuce, and drizzle it with simple vinaigrette to enjoy this salad dozens of different ways.

In perimenopause, we need to eat our complex carbs earlier in the day when we are active and focus on protein and vegetables in the evening.  This meal is satisfying and hearty, helping us attain that goal while filling up with a loads of different veggies to help diversify our gut bacteria at the same time.  Try this recipe and check out the list of alternative versions below too!

I have not included amounts of the proteins or veggies, allowing you to make as much or as little as you would like.  It is ideal to grill up extra and have it on hand for healthy lunches or easy leftover dinners.  

Ingredients:

Chicken tenders or thighs

1 C Extra Virgin Olive Oil

1 C Balsamic Vinegar

2 Tbsp Dijon Mustard
Bell Peppers

Red Onion

Zucchini

Mushrooms, whole

Mixed Greens

Directions:

1. Prepare chicken by trimming the fat if you are using chicken thighs.  Place in a large bowl.
2. Mix up the dressing / marinade in a bowl or large dressing shaker.  Whisk or shake Olive Oil, Balsamic Vinegar, and Dijon.
3. Pour marinade over chicken, using enough to coat the chicken, reserving some to use as dressing on the salad bowl.  Mix around to distribute the marinade.  Make additional marinade / dressing if needed.  Let marinade sit for 30 minutes or even refrigerate overnight. 
4. Dice the Zucchini, Onion, and Peppers in large pieces and arrange on a grill pan.  If Mushrooms are small, leave them whole, if the are large, feel free to slice them in half. 
5. Heat up the barbecue.  Grill chicken until cooked through.  Grill vegetables until they have softened.  
6. Serve grilled veggies and chicken on a bed of mixed greens, drizzled with balsamic dressing.  

Options:

Other veggies to grill:  Bok Choi, Carrots, Yellow Squash, Whole Mini Peppers, Cauliflower, Broccoli, Broccolini, Portobello Mushrooms, or Green Beans.

Other Lettuce bases:  Butter Lettuce, Massaged Kale, Arugula, Spinach, Romaine, or Shredded Cabbage.

Add a Complex Carbohydrate: Easy Mexican Rice, Brown Rice, Farro, Sweet Potato, or Drained and Rinsed Beans like Pinto, Black, or Cannellini. 

To reinvent the flavor of this salad and marinade, substitute any of these in place of the Balsamic Vinegar: Red Wine Vinegar, Lemon Juice, or Apple Cider Vinegar.  

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