Sorry about the hiatus, guys. If you couldn’t tell already from my Picture of the Day posts – we’ve moved! This past week has been full of not-cooking as my new kitchen has slowly taken shape. I’m finally back in business – and not a minute too soon. This lunch was the first thing I actually made in the new place, and it came together quick. Just the ticket for a healthy and vegetable-packed lunch.
Those of you that have been reading for awhile might recognize my favorite salad ingredient, broccoli slaw. I think I have an obsession issue with the stuff. I hate soggy lettuce with a passion, and home made salads always seem to disappoint – unless I use broccoli slaw. Then all is well with the world. I can’t get enough.
Quick Lunch Salad – Confetti Broccoli Slaw with Chicken
1 bag broccoli slaw (I use the organic broccoli slaw from Trader Joe’s in a 10 ounce bag. Dole also makes a good one)
2 baby endive, chopped
1 yellow pepper, chopped
2 big handfuls pepitas, toasted
Leftover roast or grilled chicken – or what I had on hand, a chicken patty (1 portion per person) – Omit if you want a vegan or vegetarian salad
Dressing
3 Tbsp. grapeseed oil
3 big pinches citrus salt
3 tsp. apple cider vinegar (I use Bragg)
2 tsp. mustard (I went for grainy here, but only had smooth Dusseldorf style)
1 clove garlic, minced
Chop your veggies and add to a big bowl. In a small bowl or mason jar, combine the dressing ingredients & shake/whisk. Combine the dressing with the salad and toss.
Makes 2 huge lunch salads, or 3-4 more reasonable servings
Alternate seasonings: For lunch the next day, I decided to go a more curry route and added half a chopped apple and curry chicken to the salad mix plus 1 tsp. curry powder and 1 tsp. cumin powder to the dressing. Yum.
Gastography 