Our midweek salad reminded me of a rich stuffed pizza, all bold Italian flavors and hearty goodness. With chicken, pepperoni, cheese, tomatoes, and Italian spices, this meal has got it all.
By way of reminder, here's the lineup:
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday: Grilled Chicken with Antipasto Salad
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad
Today was a great Wednesday
Ingredients:
Chicken and Marinade
-1 lb. free range chicken, cut into 1-2 inch pieces
-2 Tbsp olive oil
-1 Tbsp Italian seasoning
-2 cloves garlic, diced and smashed
-1 tsp sea salt
-1/2 tsp ground pepper
-Dash red pepper flakes
The Salad
-3-4 cups chopped spring greens/lettuce of your choice
-1 roasted/sauteed bell pepper, red for preference
-1 cup chopped tomatoes, whichever kind you have on hand but roma would be ideal
-1/3 cup red onion, sliced
-3/4 cup chopped pepperoni or salami (uncured for those avoiding preservatives and added sugars)
-1 cup shredded or small chopped mozzarella or white cheddar (I used Kerrygold grass fed)
-1 tsp Italian seasoning or dried oregano
Basil Balsamic Dressing
-2 Tbsp extra-virgin olive oil
-2 tsp balsamic vinegar
-2 Tbsp fresh basil, finely chopped
-1/2 tbsp Italian seasoning
By way of reminder, here's the lineup:
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday: Grilled Chicken with Antipasto Salad
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad
Today was a great Wednesday
Ingredients:
Chicken and Marinade
-1 lb. free range chicken, cut into 1-2 inch pieces
-2 Tbsp olive oil
-1 Tbsp Italian seasoning
-2 cloves garlic, diced and smashed
-1 tsp sea salt
-1/2 tsp ground pepper
-Dash red pepper flakes
The Salad
-3-4 cups chopped spring greens/lettuce of your choice
-1 roasted/sauteed bell pepper, red for preference
-1 cup chopped tomatoes, whichever kind you have on hand but roma would be ideal
-1/3 cup red onion, sliced
-3/4 cup chopped pepperoni or salami (uncured for those avoiding preservatives and added sugars)
-1 cup shredded or small chopped mozzarella or white cheddar (I used Kerrygold grass fed)
-1 tsp Italian seasoning or dried oregano
Basil Balsamic Dressing
-2 Tbsp extra-virgin olive oil
-2 tsp balsamic vinegar
-2 Tbsp fresh basil, finely chopped
-1/2 tbsp Italian seasoning
Directions:
1. Chop chicken and place into a plastic bag or medium-sized dish
2. Add all marinade ingredients into the bag, toss, or pour over the chicken in the dish and toss together and set in the fridge for 30 minutes
3. While your chicken is marinating, get everything else ready. Chop the pepper into bite-sized strips and saute it.
1. Chop chicken and place into a plastic bag or medium-sized dish
2. Add all marinade ingredients into the bag, toss, or pour over the chicken in the dish and toss together and set in the fridge for 30 minutes
3. While your chicken is marinating, get everything else ready. Chop the pepper into bite-sized strips and saute it.
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4. Chop your onion, tomato, pepperoni or salami, and cheese and set aside in various dishes. Make it as artful as possible from a still life perspective
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Looks tasty right now and we haven't even added the chicken, peppers, or dressing
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5. Arrange your greens on a big plate/platter and then arrange your non-heated toppings on top
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6. Prep your dressing. Place all the dressing ingredients in a sealable container (<---why isn't sealable a word??) and vigor it vigorously then set aside
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7. Is the chicken done marinating yet? No? You're too quick at this. Load the dishwasher with all the dishes you've created thus far. Or, if you're like me, first unload all the dishes you didn't bother to unload from yesterday yet, then reload
8. Once the chicken is done marinating, grill or saute it, then add it atop the salad, along with the sauteed peppers
9. Finally, add the dressing over the top
8. Once the chicken is done marinating, grill or saute it, then add it atop the salad, along with the sauteed peppers
9. Finally, add the dressing over the top
Look at that, it even looks good plated
How would you like the rich, full flavors of a yummy traditional Italian pizza with no gluten, no grain, and way more nutrition? The well-rounded flavors of this salad will have you back for seconds. If you keep it to one plate full and make some delicious grain-alternate bread to have alongside it, this salad could easily feed 4 people. As they say in Italy, Buon Appetito!!
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