I Refuse to Cook – Episode 74
You can use your favorite summer veggies. I’m using what I have on hand (and what I think will taste good). This salad is great in the wintertime too, with broccoli and cauliflower instead of tomatoes and bell peppers. If it were a few months earlier we’d be using sugar snap peas and sprouts.
I used leftover chicken. It makes this salad a synch to make. But, cooking up a chicken breast or two isn’t all that difficult, so don’t let a lack of leftovers deter you.
You could omit the chicken and add some crispy tofu, or tempeh. Do what works for you, with the ingredients that you have in your kitchen!
This can be a main dish, or it would be great alongside a chicken that’s been roasted and brushed with some of the dressing. Ooh, or you could grill it and then brush with dressing… I’m gonna have to try that some time… it sounds really good!
- 4-6 C lettuce, torn
- 1 carrot, sliced into rounds (about 1 C)
- 2 medium tomatoes, cut into wedges (about 1 1/2 C)
- 1 bell pepper, julienned or thinly sliced (about 1 C)
- 1 sweet pepper, seeded and chopped (about 1/4 C)
- 1 summer squash, julienned or thinly sliced (about 1 C)
- 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
- 2 T red onion (optional), chopped
- 1/2 T chives or green onion, chopped
- 1 C chicken, cooked and chopped (I used leftovers)
- 1/3 C almonds, chopped, for topping
- 1 T sesame seeds, for topping
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
- Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.
- 1 T dijon mustard
- 2 T honey
- 1 T lemon juice
- 2 T red wine vinegar
- 1 clove garlic, minced
- salt, to taste
- pepper, to taste
- pinch cayenne
- pinch ginger
- 1/2 C olive oil
- Whisk together all but oil.
- Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.
- Taste and adjust seasoning if needed.