My big salad with chili lime rubbed chicken.

I adore farmer’s markets!  All of the veggies make me crave making my “big” salad and feeling like Elaine from Seinfeld.  The options are endless and the health benefits are just as impressive!  The downfall to any salad, is the dressing.  Remember to be mindful of what type you use and how much.  I prefer a splash of fresh lime or lemon juice without all the guilt.

Okay the salad is pretty much up to you.  Use what you love and what you have on hand.  Today I used:

2 heads of Romaine
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1/3 c of alfalfa sprouts
Garlic stuffed olives
1 head of broccoli, chopped into bite-sized pieces
1/4c of raw pepitas

Optional items:

Dried or fresh fruit (i.e. raisins, cherries, strawberries, pears, apples)
Any nut pretty much works on a salad.
Sesame sticks.
Asian noodles.

I added some chili lime chicken to my salad for protein.  The rub recipe is:

2 tablespoons sweet Hungarian paprika
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon dried thyme
2 garlic cloves, crushed
1 serrano chili, seeded and minced

Combine together in a bowl and set aside.  Add the chicken to the rub and toss to coat.

Heat your sauté pan over a medium flame with some olive oil in the pan.  Once hot, add the coated chicken and cook until no longer pink.  Remove from the heat and slice into bite-sized pieces.  Add to the top of the salad and serve.

 

— Knead to Cook

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