Here is a DELICIOUS, no-cook lunch or dinner recipe. Feel free to make it your own -- you cannot go wrong. If you have other veggies in the fridge, add them! Some leftover roasted sweet potatoes would be really good. Or sprinkle on some dried cranberries! To make it vegan, swap crispy tofu or quinoa for the chicken.
Kitchen Sink Salad (makes 2 to 3 large salad servings)
For the dressing:
- Handful of fresh basil or parsley
- 1/2 cup (120 ml) balsamic vinegar
- Juice of 1/2 lemon
- 1 clove garlic, minced
- 1 tbsp Dijon mustard
- 1/2 teaspoon salt
- Dash of freshly ground pepper
- 1/2 cup (120 ml) extra virgin olive oil
For the salad:
- 1 (12 oz) package mixed baby salad greens
- 1 medium cucumber, peeled, cut in half, and diced
- 1 large tomato, diced
- 1/2 to 3/4 cup chopped cooked chicken
- 1 cup rinsed and drained cannellini beans
- 12 black olives, pitted and halved (optional -- can swap for avocado!)
- 2 tbsp pecans or walnuts, chopped
- 2 tbsp goat cheese
Make the dressing: Place all dressing ingredients except olive oil in a high-speed blender. Pulse until combined. Turn on the blender and slowly drizzle in the olive oil until emulsified. Pour into a container and keep in the fridge until ready to use.
Make the salad: In a large bowl, toss together the salad greens, cucumber, tomato, chicken, beans, and olives. Add the dressing right before you are ready to eat. Top with the nuts and goat cheese.
Enjoy! -- Sara