Smoked Rosemary Chicken Salad w/ Pea Shoots

To Everything There is a Time!

Things are picking up here at the ranch! We have two more potential customers, including a local grocery store and even delivered an order to one of them on our anniversary (5 years:)) last week. We definitely did not plan to be working on our anniversary but we are learning that these things just come with the territory when you own your own business. Normally we both are off doing our thing to save time so it was nice to be able to work together, even if it was on our anniversary.

Two more customers means more planting and more harvesting! It also means less time to do those “want” things that we so desire to do. We would love to be spending more time with friends and family but as Mr. Martian reminded me this morning…”to everything there is a time.” It’s our time to work hard to get where we want to be and where we believe God is leading us. It’s definitely not easy and Mr. Martian likes to remind me how he warned me that running your own business would be harder than working a day job. I am definitely starting to feel that! But don’t tell him;).

We are so thankful for this opportunity that God has given us in our lives. We are also thankful for our friends and family that support us! We would not be here today if it were not for them! I believe the saying also goes, “nothing good is ever easy.” We do pray that things do ease up a bit down the road but for now we will continue on this wild microgreen adventure! In the mean time I will do my best to keep reminding myself that God’s timing and ways are so much greater than anything I could dream up on my own. He is amazing! 

In the spirit of being busy I definitely need to find ways to save time. Salads for dinner is something I should be doing more of, especially for summer. They are relatively easy, healthy and satisfying. Even better when you get to throw your own greens in there! Another great way to use up those pea shoots is tossing them into a salad (FYI-they are pretty easy and super fast to grow (about 12 days)-don’t be afraid to give them a try!).

Hope you enjoy this salad recipe. Adapted from How Sweet It Is. Another thing I love about salads is that you can add whatever you have on hand. Mr. Martian doesn’t like tomatoes, so those were all mine. I added his love of cranberries and sunflower seeds to his salad. And of course he used ranch dressing instead of the vinaigrette. But he did give it a taste test and liked it. He will forever be a ranch and thousand island man! Goat cheese would also be a lovely addition to this salad! :)

“There is a time for everything, and a season for every activity under heaven: a time to be born and a time to die, a time to plant and a time to uproot, a time to kill and a time to heal, a time to tear down and a time to build, a time to weep and a time to laugh, a time to mourn and a time to dance, a time to scatter stones and a time to gather them, a time to embrace and a time to refrain, a time to search and a time to give up, a time to keep and a time to throw away, a time to tear and time to mend, a time to be silent and time to speak, a time to love and a time to hate, a time for war and a time for peace” (Ecclesiastes 3:1-8).

Scripture for thought: Isaiah 55:8-13

Smoked Rosemary Chicken Salad w/ Pea Shoots


For the chicken:
1 lb boneless, skinless chicken breasts
S & P
Garlic Powder 
1 heaping TBL fresh rosemary

1/3 cup pecans
Cherry tomatoes
One small bunch of arugula
One small bunch of pea shoots

1/4 cup EVOO
1 tsp chopped fresh rosemary
2 tsp Dijon
2 TBL lemon juice
1 tsp honey
S & P


Heat your smoker per your smoker’s instructions for chicken temperature. You could definitely could also grill your chicken or cook inside on a grill pan.

Season your chicken with S & P and garlic powder to taste (don’t be shy). Sprinkle chicken with 1 heaping TBL of chopped fresh rosemary and drizzle with EVOO (again, no reason to be shy here-just no dumping!:))

Cook your chicken until internal temperature reaches 165 degrees.

Remove to a plate and cover with foil. 

While your chicken is cooking and resting make dressing and toast pecans. Place all ingredients into a mason jar and shake, shake, shake until all incorporated and creamy.

To toast pecans place in a pan (I know most recipes say to toast in dry pan but I like to add a little bit of EVOO- I think it adds more flavor to the nuts). Toast on medium, tossing occasionally in pan, until fragrant and golden brown. You can smell that burnt smell when you’ve gone too far. Don’t throw them out though-they will still be just fine in your salad (I know this from experience:)).

To assemble salad place clean greens on two plates with cherry tomatoes on top. Slice up that chicken and fan over the salads. Top with toasted pecans. Drizzle, or toss, with vinaigrette. And voila- a beautiful summer salad!

Odoo - Sample 1 for three columns

Odoo - Sample 2 for three columns