Hey Guys! I know there are a brazillion recipes for salad, but do you have that favorite “Go-to” Salad that simply satisfies you? This is one that I truly love and since it’s officially salad season – I thought I’d share my favorite with you. I’m not fond of bag garden salad (in fact I strongly dislike like it), however, I do love using the bag mixed greens. I actually don’t like eating iceburg lettuce in a salad. This salad is so easy to make and it’s my twist of the classic “Grilled Chicken Ceasar Salad”. You can make this salad in 15 mins which is actually the time it takes to cook the chicken. I start with thin cut boneless chicken. Sprinkle with Victoria’s Tuscan Seasoning
and marinade them in Ken’s Creamy Caesar Salad Dressing (for at least 1/2 hr but overnight is best)
- One head of romaine lettuce
- Bag of mixed greens
- fresh spinach
- 1 clove of fresh garlic, cut in tiny pieces
- 2 stems of green onions (scallions), chopped
- 1/2 of an avocado, chopped
- shaved parmesan cheese
- Caesar flavored croutons (or your favorite flavor)
- Craisins (optional)
Mix salad ingredients in a large bowl. Pre-heat grill and once it’s hot, grill chicken breast. Or for cooking indoors, using a cast iron skillet (or non-stick pan), coat the bottom with olive oil. Once pan is hot place chicken in pan. Once that side is browned, flip and cook on the other side. Spoon salad onto your plate and place cooked chicken on the side. Cut chicken in pieces, sprinkle with shaved parmesan cheese and croutons. Top with creamy Caesar dressing.
It’s that simple! The blend of the mixed greens, with the hint of fresh garlic and scallions gives this salad much flavor. The avocado gives that special kick and the chicken is juicy and extremely flavorful with the combined tuscan and caesar flavors. Lots of protein packed in this simply delicious dish. As always cooking is easy with “TLC”!