Wow Babes- this summer salad series has really kept me accountable to create new flavorful dishes, and provide consistent content. As my last 2 additions to this series, I took a twist on a couple ol’ reliables.. Lets chop to it!
CHICKEN SALAD with a Sweet Almond Crunch
What you'll Need:
2-4 cooked chilled chicken thighs - this is how I do a basic bitch chicken
2-3 celery stalks chopped
Handful or more of green grapes halved
¼ cup of chopped red onion- or less, depending on your level of onion love
A handful of Sliced Almonds or more if you're Me!
Primal Kitchen Avo Mayo or Mayo
Arugula
Directions:
Chip chop it all up and combine ingredients. I like to halve my grapes horizontal, finely chop the onion, and I personally prefer bigger chunks of chicken- again this is all a personally texture based salad. Salt and Pepper to taste. Garnish the top of salad with an added sprinkle of almond slivers. and place on a bed of arugula. Violà.
For my last but certainly not least installation of this series- I went back to a cold classic- It’s a twist on My Best Traveling Salad
The Simply Anti Pasta or whatever is left in your fridge-
Honestly, these ingredients are on every shopping list and do quite literally live in my fridge.. I have traveled with this salad all over the world- the only difference really is this time I added chopped red onion and it truly kicked it up a notch-
What You’ll Need:
Assorted pitted olives
1 cucumber
A handful of cherry tomatoes or you could easily substitute 2-3 roma tomatoes
¼ of red chopped onion
Fore Dressing:
2 tablespoons red wine vinegar
1/4 cup olive oil
freshly cracked black pepper to taste
Directions:
After chopping and combining all ingredients, with the dressing, I let this salad sit in the fridge covered for 2-3 hours and serve super chilled.. It's perfect with an ice tea on a summer afternoon. I should know because I just did it. This ice tea is my new fav.