Apologies for the long absence. I’m… in a funk. Or something. Anyway, I have a few draft posts queued up, so I should be at least a little bit better about posting semi-regularly (hopefully, hah).
I rarely get excited about salads, but this one is pretty delicious. I actually look forward to eating it at lunch time.
This recipe was adapted slightly from Pinch of Yum.
For the salad (makes 1 salad)-
- 2 oz. cooked chicken, cut into bite-sized pieces (I used a rotisserie chicken, cut it all up and portioned it out for the week, getting about 4 salads-worth out of it)
- 1 cup grapes, halved
- 1/2 cup blueberries
- 1/4 cup feta
- 1/4 cup almonds, slivered or chopped
- lettuces/greens of your choice (I used a mix of baby spinach, baby arugula, and baby kales)
For the dressing (makes enough for 3-4ish salads)-
- 3 tbs almond butter (peanut butter is delicious here too)
- 1 tbs olive oil
- 2 tbs freshly squeezed orange juice
- 3 tbs water
- 1 tbs stoneground mustard
- 1/2 tbs honey
- 1/4 tsp salt
- 1/2 large garlic clove
In a large bowl, assemble the salad. You can arrange the toppings by ingredient on top of the greens like I did, or just mix it all together from the start, since that’s how it’s probably going to end up anyway. Set aside.
In a food processor, combine all of the ingredients for the dressing. Puree until smooth. Taste and adjust the seasonings accordingly.
Pour the dressing over the salad and serve.