I think I mentioned in my I love Salad post that my husband and I have been really enjoying what we call the “Big Salad”.  We have this for dinner once a week now and giggle about past Seinfeld episodes (did you catch the reference?).

I find it funny that without even trying to convince him, my husband is fully on board with whatever I put in front of him these days.  This one is a big hit though, so I thought I would share.

Big Salad

2 servings

Marinade Chicken

  • 1 boneless skinless free range chicken breast
  • 2 T olive oil
  • 1 T lemon juice
  • 1 T fresh oregano
  • 1/2 t salt
  • couple good grinds of fresh black pepper
  • 1 clove of garlic, sliced

Put this all in a Ziploc bag with one chicken breast and let marinate for a couple of hours.  At least one I would say but you could probably leave it for as long as 24.

Croutons

  • One slice sprouted wheat bread, cut into small cubes
  • 1 t olive oil
  • 1/2 t garlic powder
  • pinch salt
  • one or two grind of fresh black pepper

put all ingredients in a medium skillet and toss with your hands to coat the bread well with the oil and spices.  Cook over medium until desired brownness and then turn on low (as low as you can go) while you prepare the rest of the salad.  Stir occasionally.

Leaving them on low will allow them to crisp up a little and keep them warm while you prepare the rest of the salad.  They are better if you put them on top warm.  If they start to get too done, then turn them off and then give them a quick sizzle on medium high right before you eat to get them warmed up.

Cooking the Chicken

I like the chicken cooked on the BBQ myself.  This way it has that touch of smoky charcoal flavor that compliments the rest of this meal so well, but you could also use a grill pan, broil it or even cut it up and saute it if you are in a big hurry.

You will want the chicken to be done about 5 minutes before you are ready to eat so that it can rest for a few minutes, but still be warm when you put it on the salad.

We cook it on the BBQ and it takes about 20 minutes.  You will need to figure this out for yourself based on your chosen cooking style.

Assembling the Salad

These are just the veggies that I like and choose to use, but you could use anything you like and try to use what is in season right now for fresher, healthier vegetables.

  • 4 handfuls of organic salad green mix – I have the guy at the farmers market mix half baby lettuce and half spicy mix.  Yum!
  • 2 carrots (or one if it is large – the ones I get at the farmers market are about 4 inches long, so I use 2), diced small
  • 3 green onions, sliced
  • 1 handful of sugar snap peas, chopped
  • 1 handful of cherry tomatoes, halved (use whatever kind of tomatoes you like or are fresh and cut them to bit size)
  • raw sunflower seeds, raw pepitas, raw almonds (or whatever seed/nut combo you like) – about 2 T total per plate.
  • 2 T freshly ground flax seed
  • Your favorite dressing

Split the above ingredients between two plates and top with half the croutons and half the chicken.  Dress and enjoy.

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