Monday, May 7, 2012

Chopped Salad

Chopped Salad.  My new favorite food. 

I found the basic idea for this on a blog and adapted it to my liking. 

There are many variations to this depending on the personality of the chef.

This is my favorite:

When I am starved and need a protein boost I add seasoned chicken tenders.  Typically I only use veggies.

When I grill my chicken I use olive oil to make it a tad healthier; patting dry when they are fully cooked.   

Throw greens into a large bowl.  I like baby spinach added to a spring salad mix.  The darker  the greens the better.  

 Toss in whatever veggies you prefer.  I always throw in a rainbow of peppers, cucumbers, red onions, broccoli, and cauliflower.

Drizzle dressing of choice on top of loaded salad bowl.  I start with a small amount, gradually adding as I chop.

Make sure you use a large bowl. Once the chopping begins, veggies start flying.
I chop the mixture until partially chopped; then I add a crunchy topper such as croutons, pita chips, or blue corn tortilla chips (shown). 

I love the bits of crunchy tossed throughout the salad. 


I love this salad because each bite has a mesh of tastes. 

I'm not sure if I could ever go back to a regular salad!

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