Summer is definitely “salad season” and as one of my favorite foods, I’m always recreating menu salads at home. What’s great about salads is that the combination of dressings, fruits, cheese, vegetables, meats and greens are virtually endless throughout the year making the preparation of this entre a creative one! And if that weren’t awesome enough, salads are a great low-calorie way to fill up on tons of nutrient rich vitamins such as vitamin c, iron, calcium, and vitamin k with very little effort. They are also a rich source or carotenoids, lutein, and provide lean protein and dietary fibre and are an excellent meal or snack option.
Here’s a quick “Grilled Chicken/Bacon Mixed Green Salad” I prepared for lunch today. This is definitely a salad that “eats like a meal” and one that my “meat-a-tarian” boyfriend has approved! This salad is a quick prep for a day-time guest lunch or family dinner meal.
Ingredients:
Four Cheese Mix Blend (shredded Monterey
Red and Baby green romaine salad blend
Cucumber
Tomato
Purple Onion
Bacon
Chicken Strips
Salad dressing
Preparation:
Cook chicken strips and 2 slices of bacon in skillet using medium heat. Slice vegetable toppings to preference. Allow bacon to cool and crumble into small pieces. Add salad toppings onto plate of mixed greens. Add favorite dressing and enjoy!
From fridge to feast, this salad takes less than 20 minutes to prepare! I like to use the nutritional calculator at http://nutrition.saladworks.com/nutrition/CYO which allows you to enter your ingredients and calculates the nutritional information of any personalized salad you create! Salads are a quick, accessible, and healthy way to compromise on calories, not flavor. Seconds please!
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