My friend Adam makes the most incredible rubs for vegetables and beef, chicken, seafood, pork or whatever you can whip up! I’m addicted! Totally clean, super flavorful – perfection in spice form! Low sodium Gluten free. No preservatives. All natural and NO MSG. Click here to see Adam’s world of awesome rubs. Also makes a great Father’s Day gift!
So this salad this very much up to you and what you love or have on hand. Here is my version. You can make this vegetarian by just adding more veggies and omitting the chicken or use tofu or fish.
4 large organic chicken breasts, cleaned and trimmed as necessary
4 organic Romaine lettuce heads, washed and chopped
1 cup of sliced red cabbage
1 roasted red pepper, sliced
2 ears of corn, kernels removed
3 spring onions, sliced
8 thin slices of Cabot Chipotle cheese, halved
1/2 cup of drained and rinsed chickpeas (I used low sodium)
1/4 cup of slivered toasted almonds
After washing your chicken, trim anything that looks suspect (there always seems to be extra fat or marks that I remove) then sprinkle your rub or seasonings on top. Give the chicken a good massage and then place on a hot grill. Grill until the juices run clear and then remove and cover to rest for about 8 minutes.
Prepping the salad. Get a large platter or bowl. Add your washed and chopped romaine or whatever lettuce you prefer. Then start adding your additional items on top. I crumbled the Cabot chipotle cheese and added my favorite (slivered almonds) on top. You can use whatever nuts you prefer or cheese (or omit all together). I used my Chobani Basil dressing on this salad. Click HERE for that recipe. Add the chicken to the top and serve. It is such a quick and easy dinner. Eating clean has never been easier.
— Knead to Cook