I'd like this post to be dedication to my co-worker Sam. She loves salads. Like - really, really loves salads and eats one every day. I'm not talking about a fruit salad or a sweet apple, snicker bar salad with lots of cool whip ... I happen to love those salads. I'm talking about roasted sweet potato with greens or sautéed kale. (The whole sautéed kale thing gets her lots of weird looks.) I think it's safe to say that Sam's spirit animal is a salad.
I really admire her love of salad and wish I just get into habit of eating them every day. What I found after making this Grilled Veggie Chicken Salad is that I COULD eat it every day - it made the perfect amount of chicken and fixings to make a salad each day of the week. The chicken is marinated in Veggie Vinaigrette for 30 minutes and then grilled. My mouth is watering just thinking back ... After grilling the chicken and cutting up my romaine, cucumber, avocado, feta and tomatoes I put them into containers and brought it all to work so I could make a salad every day. It was so handy! Next week I'll probably go with the Southwest BBQ Chicken Salad since I'm really liking the marinated, grilled chicken lately (substituting the seasoning of course!). And the week after that ... who knows, I might try some sautéed kale ... maybe.
Happy National Salad Month!