This salad has just a little tang that gives the al dente veggies really nice flavor. I got inspired and this is what I created.
mesclun salad greens (or any combination of your favorite delicate lettuce greens, think spring mix)
baby zucchini (or 1/2 a medium zucchini) – chopped
baby yellow squash (or 1/2 a medium yellow squash) – chopped
vidalia onion – sliced very thinly in semi circles (1/3 cup)
sweet red bell pepper (3/4 of a medium pepper) – sliced and then cut into 1″ strips
1 garlic clove – sliced very thinly
oregano (dried is ok) – generous sprinkle (maybe a 1/4 tsp)
tumeric – generous sprinkle “
beefsteak tomato – rough chopped
roast chicken breast (I had left over that had been roasted with fresh rosemary, tumeric, s&p, and EVOO), you can estimate 1 small breast per person, or split 1 for 2 people if larger. – chopped into cubes
sea salt and black pepper – generous grind or 2
good balsamic vinegar – generous sprinkle
coconut oil – 1 tsp
chili powder – generous sprinkle
Balsamic vinegrette – 2:1 ratio EVOO to balsamic, a small dallop of dijon mustard, S&P, a pinch of oregano, and splash or 2 of apple cider vinegar (or red wine vinegar).
Start your saute pan on medium heat and add 2 TB of EVOO. Toss in oregano and onions and garlic.
When they start to become translucent and fragrant, add in the zucchini, yellow squash and red pepper, and while stirring sprinkle with balsamic vinegar.
Season with S&P, tumeric, chili powder. Give a good stir to mix all the seasonings into veggies for a couple minutes. Pretend you’re doing an asian stir fry. Then add your roasted chicken pieces and tsp of coconut oil and stir to combine a bit more. Maybe another 3-5 minutes, until veggies are al dente – to nicely softened, and chicken is heated through.
Remove from the heat and add mixture on top of your salad greens.
Add the tomato and your balsamic vinegrette, toss and serve.