Summer Chicken Salad: A Fresh New Way to Mix Your Lunch Greens
Often in the warmer months, I crave something tangy and light to eat, a meal that’s substantial enough yet does not weigh me down or leave me feeling sluggish. I love the recipe below because it has a bit of everything – protein, fiber, vitamins – that helps me sustain the energy level I need to keep up with two tween girls and a five-month old golden retriever.
Baby Romaine with Chicken Breast, Clementines and Pecans
1 tablespoon orange juice
1 teaspoon of extra-virgin olive oil
¼ teaspoon of salt
1/8 teaspoon of pepper
2 cups of lightly packed romaine lettuce
1 clementine, peeled and sectioned
1/8 cup snipped fresh chives
1 tablespoon of pecans, chopped and toasted
1 cup of sliced chicken breast, cooked and seasoned with rosemary and olive oil
1 – To prepare dressing, whisk the following ingredients together in a small bowl until well blended: orange juice, oil, salt, and pepper. Add to the sauce container of Bentgo Salad.
2. Fill the salad bowl of Bentgo Salad with romaine. Add all the other salad toppings to the compartment tray.
2 – When ready to eat, add the chicken, clementines, chives, and pecans to the romaine. Drizzle the dressing over the salad and toss to mix evenly.
About the Author
Myla Lopez is a former advertising and marketing executive who has worked on a diverse client portfolio including Warner-Lambert, Hyatt Hotels and Kraft Foods. Now a lifestyle blogger and photographer, Myla can often be found on her blog, www.beautesimple.com, where she tries to capture the beauty in simple things in life from the mundane to the exotic. You can also find her on Instagram (@mtl2) and Twitter (@beautesimple).
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