We are so close to Spring I can taste it. I know… I’m such a Californian, but even just a bit of fog and rain is enough to be “winter” around here and make me crave beautiful California sunshine. We’ve had a glimpse of what’s to come this week with temperatures in the high 60’s and sometimes even in the 70’s! In this spirit I thought about summer time foods–BBQing and salads! Then I thought, why not combine the two! Since I haven’t had a huge salad for dinner in awhile, once I thought to have one, I decided to throw basically everything I had into it… hence the name “Chicken and Everything Else Salad.”
The other great thing about California is that even though it’s “winter” I can still dig into the ground enough in order to grow some plants! In December I put in some Simpson Elite lettuce and Spinach, they finally look big enough to start “harvesting” so I cut off a couple leaves to put this together. Can’t get much more convenient then that!
Chicken and Everything Else Salad
Chicken Seasoning:
- 2 teaspoons EVOO
- 2 teaspoons Dijon mustard
- 1/2 teaspoon prepared chili powder
- Freshly ground black pepper
- 2 garlic cloves
- 1 tablespoon fresh lemon juice
- 2 boneless, skinless chicken breast halves
Salad “Extras” Ideas
- Spinach any other kind of green leaf
- Dried cranberries
- 2 cups cooked tri-color rotini
- Garlic croutons
- Caesar dressing
- 1/2 cook Quinoa
- Combine the seasons for the chicken and spread it all over the chicken
- Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Shred into bite sized pieces.
- In a large bowl, combine everything you can think of. Add dressing and toss. Season with pepper.
Heather's Food Blog 
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