Salad season is in full swing. Really, when is it not? 🙂 Still, with the dry, warm weather, I am craving salads like no other! Last night we threw together a spicy chicken salad from veggies we had on hand, and pre-grilled spicy chicken.
Spicy Chicken Salad
1 bag butter lettuce (it’s one of my fave lettuces ever)
2 cups halved cherry or grape tomatoes
1/2 diced white onion
3 avocados, diced
Pepperoncinis (how every many you prefer)
Spicy grilled chicken, cut into pieces
Black olives (added to my salad only, hubs says NO to olives)
Cholula or hot sauce of choice
Combine all ingredients and toss, then sprinkle hot sauce for a little kick 🙂
Without olives (for my hubs):With olives (for me):
I’ve been working late, and have had meetings after work-so by the time I get home I throw together whatever random concoction I can from what I have on hand (this is why I try to ensure at the start of every week, I have on-hand, things that I can use or be creative with, that are easy and quick). I got home last night around 7 and was craving a salad so much, but no lettuce. I did have shredded cabbage though, so I thought, well, let’s make a cabbage salad!
1/2 bag shredded cabbage
1/4 red onion
I poured the cabbage in the bowl, cut 2 avocados (they add the best creaminess to salads, and a healthy fat!), diced 1 apple, and loosely chopped the red onion. Then I drizzled olive oil and sprinkled with kosher salt and pepper. It was fabulous! I love cabbage. I also love spicy red onion with sweet red apple.
Lessons learned here: things you wouldn’t normally throw together can actually be really tasty, thrown together 🙂 Yay for random simplicity!
Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!
Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!
Tomato Olive Avocado Smash
1 cup cherry tomatoes
1/2 small can of sliced black olives
Juice of 1/2 a lemon
Drizzle of olive oil
Lemon Parsley Eggs
2 eggs (or however many you want)
Fresh lemon juice
I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.