This recipe is a DELICIOUS, no-cook lunch or dinner recipe.
This idea is from chef Guy Fieri. Except it has a bit of a mix to make it:
It’s healthier, heartier, and so delicious.
It’s called the Kitchen Sink Salad because you can put anything you want in it.
You can make it your own because you really can’t go wrong with a sink kitchen salad. If you have other veggies in the fridge, then add them!
Some leftover roasted potatoes or quinoa would be delicious. Or sprinkle on some dried cranberries/blueberries! Yum.
To make it vegan, swap some crispy tofu for the chicken.
Kitchen Sink Salad
(makes 2-3 large salad servings)
For the dressing:
A handful of fresh basil or parsley
½ cup (120 ml) balsamic vinegar
Juice of ½ lemon
One clove garlic, minced
1 tbsp Dijon mustard
½ teaspoon salt
Dash of freshly ground pepper
½ cup (120 ml) extra virgin olive oil
For the salad:
1 (12 oz) (340 grams) package mixed baby salad greens
One medium cucumber, peeled, cut in half, and diced
One large tomato, diced
½ – ¾ cup (85 grams) chopped cooked chicken
1 cup (260 grams) rinsed & drained cannellini beans
12 black olives, pitted and halved (optional) (can swap for avocado!)
2 tbsp pecans or walnuts, chopped
2 tbsp goat cheese
Make the dressing:
Place all the dressing ingredients except olive oil in a high-speed blender. Pulse until combined. Turn on the blender and slowly drizzle in the olive oil until emulsified. Pour into a container and keep it in the fridge until you’re ready to use it. (You will have leftovers!)
Make the salad:
Mix the salad greens, cucumber, tomato, chicken, beans, and olives in a large bowl. Add the dressing right before you’re ready to eat it. Top with the nuts & goat cheese.