And just like that, my first Dietetic Internship rotation is over! I had a great time at College Hospital Costa Mesa. The staff is absolutely wonderful and I learned a lot about what it was like to be a food service dietitian. My supervisory Registered Dietitian (SRD) was extremely knowledgeable and we got along really well.
I am not sure that I will end up being a food service dietitian, but I would be happy doing it. I like food service because it is a good balance between talking to people and doing dietetic work. I love dietetics but want to interact with people a lot throughout the day.
Additionally, I love how she collaborates with other departments to improve the hospital as a whole. This rotation has made me really excited for all the other rotations that I have ahead.
At this rotation, I had food provided for me so I took a break from blogging! However, now that this rotation is over and I am ready to get back at it and create some AMAZING recipes for you!
First on the list is this fall chicken salad. I wanted to jump right into some delicious dishes specifically for fall. This salad has carrots, parsnips, chicken, cranberries, goat cheese, pepitas, and a honey mustard vinaigrette.
I actually made something kind of like it at my rotation not long ago. Boy, was it a hit! Everybody loved the dressing and ate it like fall was going to be over tomorrow.
TBH I was pretty excited to make it again.
I hope you enjoy this fall chicken salad and have a great fall!
Want more delicious recipes and faith posts? I recommend my summer salad with candied pecans, anti-inflammatory strawberry and banana smoothie, the best avocado toast, is God your happiness?, 3 things food reminds me of every day, and why I fasted yesterday and why you should too!
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The perfect salad for fall filled with cranberries, pepitas, roasted carrots and onions, and a honey mustard vinaigrette! Great for Thanksgiving, Christmas, or any fun holidays with your family! Enjoy!
- 8 oz. chicken
- 1/2 red onion
- 3 medium carrots
- 2 tbsp. olive oil
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried basil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- salt and pepper, to taste
- 2 cups spring mix
- 1/2 cup cranberries
- 1/2 cup feta cheese
- 1/2 cup candied pecans
- 1/2 cup pepitas
Honey Mustard Vinaigrette
- 3 tbsp. olive or avocado oil
- 1 1/2 tbsp. apple cider vinegar
- 1 tbsp. dijon mustard
- 3 tbsp. honey or maple syrup
- sea salt and pepper, to taste
- Preheat the oven to 350 degrees Fahrenheit and line a brownie or bread pan with aluminum foil.
- Place the chicken breast in the pan. Chop the red onion and carrots and add them. Drizzle the olive oil and add the spices to the pan coating all of the chicken, onions, and carrots.
- Bake for 20-25 minutes.
Honey Mustard Vinaigrette
- Blend together the olive oil, apple cider vinegar, mustard, honey, salt, and pepper. You can whisk this if you’d like, however, the vinaigrette will start to separate and you will have to mix it each time before use.
Fall Chicken Salad
- Toss together the spring mix, cranberries, pepitas, feta, and pecans. Add the chicken and drizzle with the honey mustard vinaigrette! Enjoy!
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