This recipe-the bones of it, anyway–came from Mary Helen Bower’s book Ballet Beautiful. She was a dancer with New York City Ballet (Balanchine’s company), and the dancer who trained Natalie Portman for her role in Black Swan.
Ballet Beautiful is the name of her company, which provides ballet workouts and tips for transforming your body into the ballerina’s physique, without having to actually dance. 🙂 In her book, she provides eating tips and recipes, which is where I got the idea for tonight’s salad.
Prima Ballerina Salad
1-2 boneless, skinless chicken breasts, seasoned as you like (I used Mrs. Dash’s lemon pepper seasoning–divine! and salt free!)
enough salad greens for the folks you’re feeding. I used a mix of Spring Greens and Spinach (yes, they come packaged together!)
6 baby carrots, sliced
8 grape tomatos, added whole
2 stalks celery, roughly diced (cut small slivers, then run your knife through them)
For the dressing
Freshly ground black pepper
juice of one lemon
Sunflower seeds or sharp cheddar cheese
1) Season the chicken, place in a baking dish, and cook at 350 degrees for 20 minutes.
2) When there’s about three minutes left on the chicken, start assembling the salad. Add all salad ingredients to bowl, and dress.
3) Cut the chicken into cubes, add to salad
4) Top with your choice of topping
Leftovers make a super delish lunch the next day!
You could also let the chicken cool more and then shred it with a fork and add to salad.