It’s July and the hot spell we’ve had in the city has kept us outdoors.  Enjoying afternoons floating on the lake or laying on a blanket at the beach with music and books,  it’s hard to come inside especially when our summers last less than 3 months. The impending shorter days and rainy season in the back of our minds.  It’s so convenient to keep meals quick and simple and this salad quite literally takes minutes to make.  After reading in the park for a few hours today, we were hungry and having dinner served in under 30 minutes was exactly what we needed.

 

You will need: 

1 iceberg lettuce

2 chicken breasts

3 eggs

Chopped bacon (optional)

Cherry tomatoes halved

Olives

1 avocado

Ranch Dressing

 

Start by bringing a small pot of water to a boil then add the eggs and boil for 15 minutes. Strain and peel under cold running water.  Chop and set aside.

Slice the chicken breast into thick strips.  Place in a bowl and marinade to your taste.  I added salt, Old Bay seasoning, Sriracha sauce, dill and 2 Asian spices  I have in smoky hibachi and sweet ginger garlic flavours.

Chop bacon and cook on a hot pan.  Remove from heat when crispy and strain on a paper towel.

In the same pan you cooked the bacon, add a drizzle of coconut oil and butter and grill the chicken until cooked.  Set aside.

In a bowl add large chunks of chopped lettuce, tomatoes, sliced avocado and olives.  The idea is that each person put together their own salad once it’s set on the table.

I served the hot ingredients separately. The chicken on a platter and to another bowl added the chopped eggs and bacon bits.

Set the table and place all ingredients in the centre of the table and enjoy putting your own salads together with ingredients that appeal to you.

The chicken, eggs and avocado give you the protein and healthy fat that makes this salad go a long way.  You may be eating a salad but I guarantee you, you won’t be hungry.

Enjoy friends.

Love,

Jennifer