This was another of those happy accidents. No time to plan dinner, no time to shop, quick scan of the available ingredients (including some staples strategically always kept on-hand), and quick creative thinking led to a healthy, fresh, easy, delicious, complete dinner on a busy weeknight. I’m going to give you the recipe for THIS salad specifically, but note that the idea is pretty flexible – have a few solid foundational go-tos in your freezer and pantry, and a little of this plus a little of that can turn into dinner. The veggies and the proteins are modifiable – just use what you have! Or make this one. But get ready – “kitchen sink” is pretty accurate. I put a TON of stuff in this salad. Here you go.
WHAT YOU NEED
* 1 large head romaine lettuce, chopped
* 1 ripe avocado, cubed
* 1 pint grape tomatoes, halved
* ~4oz hard salami, sliced into small chunks
* 3-4T pitted kalamata olives, sliced (or ant other kind of pitted olives)
* 7-8 of these simple Roasted Sweet Peppers, sliced into small pieces
* crumbled feta cheese
* 1lb chicken breast, sliced into thin, small pieces
* olive oil
* lemon pepper
* garlic salt
* Greek seasoning
* juice of 1/2 a lemon
WHAT TO DO
Add the lettuce, avocado, tomatoes, salami, olives, roasted peppers, and feta cheese in a large salad bowl, and set aside.
Place the pieces of chicken breast in a large bowl. Drizzle with 1-2 tablespoons of olive oil and sprinkle, to taste, with lemon pepper, garlic salt, and Greek seasoning. Toss to coat.
Heat a large nonstick skillet over medium heat. Add the chicken pieces to the pan and cook until cooked through – just a minute or two per side. Remove from heat and add to the salad bowl. Drizzle with a little extra olive oil (about a tablespoon at most) and the lemon juice and toss carefully to combine.