We all love to eat, but some of us ---well I should speak for myself here--- lack creativity, shall we say, in the cooking department...soooo why not use our resources and get to cookin'?!  

Ever since our high school days Paola has been known for her baking and cooking skills; she was always baking up delicious treats and sharing awesome recipes.  Below you will find the first of many to come (hopefully) recipes from Paola of fetaychocolatta.  Make sure you check out her blog for more yummy treats!

Try it and let me know what you think! 

Enjoy Chicas!!! xo
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Hello There!

I'm Paola Jiménez, the voice behind  fetaychocolatta.com, and I am extremely excited to be Helen's first guest in this virtual home of hers!  Helen and I have known each other for a good while now...you see, we went to the same middle/high school! A few (& ONLY a few!) years have passed since then.  Oh Boy how great it is to be able to have such great friends!

This is about to get personally honest...

I'm cheating for this guest post!

For us food bloggers, whenever we are invited to do a guest post we usually come up with a great brand new recipe.  That is not the case here.  What I'm about to share with you is a stroke of genius that I posted about last week.  But trust me, it's awesomeness is worth re-sharing!

May I also mention that my blog is currently lacking in the "healthy meals department"...? 'Cause it its BIG time!  Unlike Helen, I am one who runs only to be able to eat dessert! I <3 dessert!
But also believe in leading a good healthy life, exercising, and moderation.  My will-power sometimes fails me when tempted with sweets, but getting back on the healthy road as quick as possible is always the goal.  You have been WARNED!  :)

Back to the main topic!! The salad with the super long name!  This is a main dish salad, it is super hearty.  I have an obsession with couscous and honey mustard (in case you miss it!)!

Lettuce-Couscous-Cucumber-Tomato-Pepper Salad with Honey Mustard Oregano Dressing and Honey Mustard Grilled Chicken Breast
Serves 2

Honey Mustard Chicken
1 medium boneless-skinless chicken breast
1 tablespoon of yellow mustard
1 teaspoon honey
Salt & Pepper
2 tablespoons of olive oil
1/2 tablespoon butter

Butterfly the chicken breast and then pound with a meat mallet or the bottom of a pan to get the chicken breast thin, about 1/3 of an inch. Season with desired amount of salt and pepper, then add the honey and the mustard. Let marinate for at least 20 minutes.

***You can take this time to start chopping your veggies for the salad***

Then put a pan over medium-high heat, add the butter and olive oil. Once hot place the chicken breast in the pan, and lower the heat to low-medium. Let chicken cook about 4-5 minutes on each side, or more if needed until done. Remember that this chicken breast is very thin so it should cook fairly quickly. Let the chicken rest for a couple of minutes then dice.

Salad

4 to 5 lettuce leaves
2 small sweet cucumbers (mine were about 3″ in length)
1/4 of a red bell pepper
1/4 of a green bell pepper
1 medium ripe tomato
1/3 cup of cooked & cooled couscous (I followed the box’s directions)

Chop all your ingredients and set aside.

Isn’t this a beautiful sight?

Cooked Chicken and Tossed Veggies

Honey Mustard Oregano Dressing

1 teaspoon yellow mustard
1 teaspoon honey
1 teaspon dried oregano
2 1/2 tablespoons of white vinegar
1 tablespoon olive oil
Salt & Pepper

The dressing cast!

Mix all ingredients in a bowl where you will be serving your salad. Give this a taste an adjust accordingly to your taste buds!

Assembly

Toss your salad ingredients in the bowl with the dressing.
Serve with diced Honey Mustard Chicken.