I have this thing where I’m constantly saying “I’m not a salad person” – and it’s true, I’m rarely thrilled to discover a heap of greeny things on my plate alongside my hamburger – but you know what?
I think I’m totally a salad person. I’m just a picky one.
I mean, let’s be serious: it takes a pretty spectacular salad for me to choose it over, say, Kraft macaroni and cheese.
This salad is spectacular. It’s the result of one of my free-association trips where I scroll through bunches of different foods in my mind, locate a few that sound perfect, and then figure out how to make them fit together. (Incidentally, this is a really fantastically successful technique for ordering food in a diner; you are guaranteed to be the one who ends up with the meal that everyone else at your table wants to eat.)
Back to the spectacular salad.
LEMON CHICKEN & STRAWBERRY SALAD (serves 4 generously)
What you need:
1 package organic chicken tenderloins
Garlic powder
1/2 lemon
1 large package mixed spring greens, washed and patted dry with paper towels
1 1/2 avocados, diced
1/2 cup sliced fresh strawberries
1/2 cup sliced hearts of palm
Olive oil
Balsamic vinegar
Salt
What you do:
1. Cut the chicken tenderloins into chunks (about 1/2″ to 1″). Season with garlic powder.
2. Heat some olive oil in a heavy-bottomed skillet. Saute until the chicken is cooked through, adding the juice from 1/2 a lemon towards the end of the cooking time. Remove to a plate to cool. When cool, cut chicken into smaller chunks (about 1/4″).
3. In a large bowl, toss together the greens, chicken, avocado, strawberries, and hearts of palm with olive oil and balsamic vinegar. Season with salt to taste.
How I served it: For a Saturday lunch with friends alongside Pear & Cream Cheese Turnovers, Glazed Lemon Bread, Manchego cheese, olives, and mimosas.
