On average, I eat a salad every single day. It’s my go-to lunch to pack up to take to lunch. People thing salads are boring and boy, do I disagree! But then again, I’ll throw anything on top of lettuce (or even without lettuce) and call it a salad. A typical salad for me includes beans, feta or goat cheese, avocado or nuts and a light dressing. Sometimes I’ll add fruit, like strawberries. And sometimes I’ll add in hummus instead of beans. Like I said, if it’s in the fridge, it can go on a salad.
Last week I add a salad of sorts not only for lunch every day but for dinner twice. I’m a salad beast. The bigger the salad the better.
On Tuesday night, I made the salad beast of my dreams. A bed of lettuce was topped with candied pecans (Trader Joe’s makes some of the best ever!), dried cranberries (or you could use raisins) and feta (goat would be awesome, too!).
I always forget how much I loved dried fruit and pecans on a salad. A combo that needs to be on a regular rotation!
And then on Wednesday night, I made Pistachio Cinnamon Chicken Salad. I totally didn’t mean to feed my Momma two cold dinners in February but it’s just how things work out (I promised her a hot meal tonight! – yep, she’s back!). When I first came across this recipe I just knew it would be made in my kitchen. I love pistachios and well, cinnamon is an underused spice, in my opinion. So many people think cinnamon is just for sweet things – but I think it can be super savory, too. The only change I made to the recipe was omitting the basil – I just didn’t want to waste buying an entire plant for 4 leaves when I knew it didn’t fit into the meal plan the rest of the week.
I used a rotisserie chicken from Harris Teeter’s deli to make the chicken salad. I served a small salad with the most scrumptious strawberries on the side and some Nut Thins to scoop up the chicken salad. This plate screams warm weather. Bring.it.on. So light and refreshing!
I am a salad beast. No salad is too big for me.