I have been on the look out for salads that can be eaten as a main course, instead of something I eat as a side just to make sure I am fitting vegetables into my meals. The problem I have run into is the salad recipes I tend to find require a ton of specialized ingredients and take a lot more prep time than a salad should. Here is a recipe I stole and modified from Barefoot Contessa. It is easy to make and extremely tasty. Since the recipe basically is a mix of chopped vegetables and dressing that you drop on lettuce or spinach, it makes for a really delicious and easy lunch to bring to work.
I have modified a handful of the things from the original Food Network recipe including leaving out jalapeno peppers, red onions, lime zest, and I add a chicken breast with a spicy seasoning mix.
Here is what you will need:
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and chopped.
- 1 (15-ounce) can black beans, rinsed and drained
- 1/4 cup lime juice
- 1/4 cup good olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 minced clove of garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
- Some pre-prepared spinach or lettuce.
Here is the recipe for the mixture to put on the lettuce:
Place the tomatoes, yellow pepper, and black beans in a large bowl. Whisk together the lime juice, olive oil, black pepper, garlic, and cayenne pepper and toss thoroughly with the vegetables. Serve the vegetable/dressing mixture on top of a pile of spinach or lettuce, with the avocado on top.
Here is the recipe for the chicken:
- You will need 1/4 cup of olive oil and about 4 tablespoons of taco seasoning mix per chicken breast. I like to have 1 chicken breast per person, but that’s just me.
- Begin by putting the olive oil in a bowl and the homemade spicy seasoning mix evenly spread out on a plate.
- Take your chicken breast and put it in the bowl to cover it with the olive oil. Next, cover both sides of the chicken breast with the spicy seasoning mix.
- Heat a medium pan at medium-high heat. Cook the chicken breast in the pan for about 5-8 minutes, then flip it and cook for about 5-8 more minutes. Make sure it is cooked through before serving.
- Slice it up and serve on top of the salad.