Confession: I'm just not a big fan of salads, mostly because I feel so empty after I eat one. Substituting a sparse salad for a full meal is such a waste... like watching a painfully cheesy 3-hour movie or mooning over a guy whose clearly terrified of anything long term. All fluff, no substance. Whenever I do go the salad route, I end up coughing up $8 at a deli just to jump back in line for dessert or coffee to finish the job. Doesn't end well. This little number on the other hand is light, but filling. No lingering cravings. No need to dig up an afternoon snack to stave off hunger pangs. Fresh marries full.
It's also relatively simple dish. Hand tearing the greens prevents leftovers from browning and always scatters a faint earthy smell throughout my tiny kitchen. The crunchy sunflower seeds give the salad a bit of texture and extra protein. Finally, the berries lend a sweet twang to the chicken. In spite of it's heartiness, this salad is able to retain its delicacy.
Simple Chicken Salad
Click here for a printable recipe!
3-5 leaves romaine lettuce
Handful fresh spinach
1 (13 oz) can chicken breast, drained and rinsed (I like Sam's Club's...) or 2 cups shredded chicken (Find out how to shred chicken here.)
1 tablespoon olive oil
2 tablespoons dijon mustard
1/4 roasted sunflower seeds
1-2 teaspoons fresh ground black pepper
1/4 cup fresh blueberries
Prep Time: 10 minutes
Yields: 3 Salads
1. Shred romaine into bite-sized pieces. Divide among serving bowls. Add spinach to the bowls.
2. If you are using canned chicken, be sure to rinse it for a few minutes. Otherwise, it might be a little on the salty side. Place chicken in a medium bowl and stir in oil, mustard, and sunflower seeds. Add black pepper to taste. Stir thoroughly.
3. Top greens with chicken salad. Toss a few blueberries on each. Enjoy with a tumbler full of sparkling water.