Despite all those years of protesting your mother’s calls to eat your green veggies, sometimes you just need a good salad. Well, here’s that salad. It’s light, refreshing and easy to make.
Utensils required: knife, cutting board, bowl
Ingredients:
1 bag of mixed greens salad
1 handful of baby carrots or carrot coins
1 radish
1 small bag of fresh-cut cauliflower and broccoli florets (not the frozen kind; you can find these by the baby carrots in the produce section)
1 chicken breast or imitation chicken strips (MorningStar Farms makes great “Chik’n Strips”)
1 cucumber
Italian dressing
Time commitment: 5-10 minutes
Steps:
1. Follow these directions to make grilled chicken, or simply let the imitation chicken marinate for an hour in Italian dressing. The dressing tenderizes the chicken (which doesn’t matter in the imitation chicken’s case, since it’s tender enough already), but its even greater use is how it infuses the [imitation] chicken with Italian seasoning, so it isn’t bland and rubbery.
2. Wash the vegetables and chop them into bite-sized pieces.
3. Mix the indredients in a bowl, drizzle a little Italian dressing on top (make sure it’s not the same dressing that was marinating with the raw chicken, because that violates all kinds of safety codes — not to mention it puts you at risk for getting salmonella and all sorts of bacterial issues).