This recipe is one of my standbys when I need to round out a menu plan with something healthy. It’s super straightforward; just chop up a bunch of healthy things and throw them in a bowl. The dressing is a combination of staples I usually have on hand (olive oil, vinegar, lemon juice, herbs), and I like that it doubles as a marinade. Although, this time I completely forgot about marinating the chicken until it was dinner time; I just cooked the chicken plain, and it still tasted fine.
This is a pretty versatile recipe; I like the selection of veggies as written, with kalamata olives and feta cheese for a Mediterranean-leaning flavor, but you could substitute any veggies you have on hand. Do note that this makes a *big* salad. Between the substantial chicken & avocado and the sheer volume of veggies, you will definitely feel full. Another recipe with a lot of ingredient overlap that is good to make in the same week is the Chopped Greek Salad from Dinner at the Zoo:
Basically a very similar preparation; just add bell peppers and chickpeas, and leave out the chicken and avocado. I’d venture to say that you could pick one dressing or the other and use it in both dishes, too. I have made both of these in the same week in the past, but since my fiancé isn’t crazy about salads, this leaves me with a ludicrous amount of salad to get through in a short time. Which is fine when I’m in the mood for it, but it generally has to be really hot outside and I have to be feeling really excited about vegetables. Later in the summer, when my garden gets going and I start having more tomatoes and cucumbers than I know what to do with, I’ll be revisiting both of these recipes for sure.
Note: to avoid getting two types of lettuce (or lettuce-like leafy stuff) in one week and having half of it go bad, I made this salad with spinach, rather than romaine as written. The rest of the spinach will be used in mini ham and cheese pies, as well as the Irish spinach & artichoke grilled cheese sandwich later this week.