Salad Ingredients
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2 grilled chicken breasts sliced (deli bought or prepared at home)
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4 cups chopped Romaine lettuce
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2 cups massaged and torn kale
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1/2 sliced English cucumber halved and sliced
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1/2 cup halved cherry tomatoes
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1/3 cup feta (I like boars head)
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1/8 red onion (small section slivered)
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6 colorful mini peppers quatered
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2 pita bread rounds
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**Optional** 2 TSP flax seed per person (sprinkle over top at the end)
Directions
Prepare or buy your chicken. We marinate ours in a simple Italian dressing (any store bought will do) and my husband grills the butterflied breasts. We always make double chicken to use for another meal.
Prepare veggies as stated above and assemble salad. First add the Kale, top with Romain and in small sections add the rest of the ingredients, (snap a gram 😜) then mix . Toast pita, quarter and add to side of bowl.
Drizzle desired amount of dressing (recipe below) individually over your salad so if you have left over salad you can save without it going soggy.
Optionally, you can add the ground flax seed, just gives this a little extra health benefit but it does change the flavor a little so add slowly to your own bowl till you have the desired amount. The dressing can be saved chilled for about 5-7 days.
GREEK TARRAGON VINAIGRETTE
Ingredients
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4 1/2 TBS olive oil
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1/2 "juicy" lemon juiced
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1 TBS Fresh chopped tarragon
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1 TSP rice wine vinegar
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1 1/2 TSP grainy Mustard
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1/4 TSP coconut sugar
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1/4 TSP dried oregano
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Himalayan pink sea salt (to taste)
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cracked black pepper (to taste)
Directions
Mix it all up, and chill!
What was supposed to be a dressing taste test, turned into a full out lunch. The dressing is so delicious as a bread dip. You could also put it on pasta, a sandwich, toast, pizza etc. I had to double it after I almost polished it off! I recommend doubling it and using it throughout your week.
I plan to share a new seasonal salad every month because they seem to grab your attention.
Enjoy!
