Hi! It’s Heather again for Vanessa. It’s no secret that I’m a bit of a salad fanatic. There are over a dozen different salads up on my blog, and I try to eat at least one salad a day. In order to even dream of sticking to that goal, I need a lot of variety. My fridge is stuffed with different veggies, fruits, cheeses, nuts, meats… You name it, and I’ll probably dump it on a salad. I’ve found that adding something sweet, something crunchy, and something savory usually turns any salad from an obligation to the main course.
This easy chop salad is a twist on a classic Greek salad. First, grilled chicken gives the dish protein and makes the salad a little more substantial. A little bit of chopped shallot adds a little superfood goodness and a nice savory kick. Of course, this salad has Feta, cucumbers, and Kalamata olives to nail down that classic Greek flavor. (There’s just something to pairing Kalamata olives and Feta cheese. Can I get an “Amen”? ) However, instead of using tomatoes and peppers, I subbed in something a little seasonal: strawberries. The strawberries lend a subtle sweetness to the whole dish, and they dress it up just a tad. This salad would be perfect for a lighter lunch option to bring to work or to the park. It’s definitely been one of my go-to meals lately. And, it’s fancy enough to throw on the menu if you are hosting a Mother’s Day luncheon.
I paired it with a low-fat Balsamic Vinaigrette, a light Greek Salad dressing, and even just a sprinkle of olive oil and lemon juice. It tasted great with all three, although the Balsamic was my favorite. (It just works so well with strawberries!)
Ingredients:
1 grilled chicken breast, sliced
1 head Romaine lettuce, chopped
3-5 Kalamata olives, chopped
1/4 cup cucumber, chopped
1 tablespoon shallot, chopped
3-5 strawberries, hulled and chopped
1/2 teaspoon ground black pepper (optional)
Dressing of choice
Instructions:
Step 1: Gather ingredients.
Step 2: Chop lettuce, olives, cucumber, strawberries, and shallot with a sharp knife. (I like to chop the lettuce diagonally from bottom to top. Then, I chop at a parallel angle from top to bottom, so that the lettuce is cut into small, diamond-shaped pieces. No pieces are too big and it creates a pretty base for your salad.)
Step 3: Assemble your salad! Start by plating the lettuce. Then sprinkle the veggies, fruit, cheese, and chicken equally over each plate. Top with a sprinkle of black pepper and your favorite dressing! (This recipe makes 2 large salads, or 4 side salads.)
