summer harvest salad with grilled chicken {trader joe’s copycat}

I don’t buy salads from Trader Joe’s on a regular basis, but every once in a while, when they look particularly good and fresh, I’ll grab a few for a convenient lunch.  A few weeks ago I tried one that I loved.

Today I’m here to recreate the Harvest Salad with Grilled Chicken. This is a perfect salad for summer, as it takes advantage of summer produce and is nice and light- perfect for summer lunches or dinners. Salad greens are topped with green beans, corn, hard boiled egg, white cheddar cheese and some freshly grilled chicken, all dressed with a creamy dijon dressing. YUM!

Now if you’re anything like me, you’ll raise your eyebrow at the white cheddar cheese. On a salad?! I’ll take my cheddar with summer sausage and crackers please…but on this salad, it totally works so don’t be too nervous.

And now I’m obsessed with corn…

 

 

Summer Harvest Salad with Grilled Chicken

by Emily Dingmann

Prep Time: 20 minutes

Keywords: grill entree salad gluten-free high protein chicken summer

 

Ingredients (4 servings)

For the Salad

  • 1 lb chicken breast or thighs
  • 3 heads romaine lettuce, torn into small pieces
  • 12 oz hericots verts, lightly steamed
  • 1 1/2 cups roasted corn
  • 2 oz white cheddar cheese
  • 4 hard boiled eggs, sliced
  • 4 green onions, thinly sliced

For the Dressing

  • 3 Tbsp grainy dijon mustard
  • 2 Tbsp light mayonnaise
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • salt, pepper

Instructions

For the Salad

Grill chicken until cooked and roughly chop.

Start building salads by topping romaine with green beans, corn, chicken, hard boiled eggs, cheddar and green onions.

Drizzle with dressing.

For the Dressing

Blend together all ingredients until smooth.

Powered by Recipage

simple bean salads

I’m really into bean salads right now. Once I realized how truly simple – yet satisfying – they could be…let’s just say I’m sorry it took me so long.

I like to keep it really basic: no fancy home-made dressings, no crazy chopping of vegetables, just beans + herbs + olive oil + spices and maybe some cheese if it works. I love the complex bean salads, with more flavor, lots of tiny vegetables and delicious dressings, but simple bean salads deserve their place in the world too! This salad has been a lunch staple lately and in my effort to keep lunch-cooking/prep to a minimum, it’s been perfect.

Other Simple Bean Salad ideas:

  • garbanzos + parsley + feta
  • black beans + cilantro + queso fresco
  • garbanzos + mint + feta
  • white beans + chopped arugula + parmesan
  • lentils + red pepper + goat cheese
  • garbanzos + sun-dried tomatoes + parmesan
  • black beans + avocado + cilantro (a splash of oj would be great in this one!)

Am I missing any bean salad staples? Share your favorites below! 

daily eats: 4.29.13

I’m currently a little obsessed with Gwyneth Paltrow’s new book It’s All Good. I’ve paged through it about 4-5 times so far. The recipes are great, the pictures are beautiful and she’s not bad to look at either. :)

I’m also coming off of a weekend in Vegas, a few days of being sick and eating out an insane amount of times. So I could use a LOT of “good” this week. Lots of good vegetables, protein, workouts and water. She is my inspiration this week!

am workout: 20 minutes of physique 57 (strength)

coffee: (duh) + 1/2 & 1/2 while I made my daily “to do” list. I never cross off as much as I would like to…

breakfast: One of Gwyneth’s (and co-author Julia Turshen’s) favorite breakfasts is avocado toast and even though it’s nothing new, I thought the addition of mayo (she uses vegenaise) was interesting. Verdict? Yes, I love it! I don’t know what it is that makes it so delicious but I’m hooked. I had a touch of vegenaise + a small avocado on 2 slices of sprouted bread.

lunch: salad (also from the cookbook) with a delicious vegan, creamy parsley dressing and all sorts of toppings: cucumbers + garbanzo beans + beets + 2  hard-boiled eggs.

snack: baby carrots + greek yogurt ranch dip

workout: 30 minutes on the elliptical + 40 minute walk (to/from gym)

dinner: While making dinner I snacked on a few olives + chips and salsa. Burgers weren’t on the original menu but they kept getting pushed back so had to be eaten tonight. I also had them last night at a family cookout and have a lunch date at The Counter tomorrow. Life could be worse and you won’t ever catch me complaining about eating burgers. :) Broccolini + onion & jalapeno on the side!

dessert: small handful of dark chocolate almonds

approximate nutrition stats: 1955 calories, 121 grams fat (53%), 145 grams carbohydrates (28%), 40 grams fiber, 33 grams sugar, 96 grams protein (20%). My Dad (who works in Cardiac Rehab) might fall over if he sees that 50% of my calories came from fat…

I know Gwyneth can be polarizing – love or hate?  

fattoush salad

I’ve had a recent obsession with Mediterranean/Lebanese/Israeli/Levantine cuisines lately. I cannot be stopped. My favorite restaurant? Zankou Chicken. (Trying Ta’eem next!)  My favorite cookbook? Modern Flavors of Arabia. My favorite lunch? This fattoush salad.

Fattoush salad (for those of you who aren’t familiar) is a bread salad made with greens and vegetables and fried pita bread. This version is so flavorful – and colorful – from sweet tomatoes, persian cucumbers, fresh lemon juice and bright herbs. I took a shortcut by buying pre-fried pita chips, but you could also use baked ones from the store. Just don’t skip the pita chips – they truly make this salad!

Serve the salad alongside some chicken shawarma or a slab of feta and fresh olives for a true feast.

 

 

 

Fattoush Salad

by Emily Dingmann

Prep Time: 20 minutes

Keywords: entree salad

 

Ingredients (4 servings)

For the Dressing

  • 2 cloves garlic
  • juice from 2 lemons
  • 1/4 cup olive oil
  • 1 tsp za’atar
  • salt & pepper

For the Salad

  • 1 head romaine lettuce
  • 3 cups arugula
  • 1 lb. persian cucumbers, halved and sliced
  • 1 lb. grape tomatoes, halved and sliced
  • 3/4 oz fresh mint, roughly chopped
  • 3/4 oz fresh parsley, roughly chopped
  • 1 cup crushed fried pita chips

Instructions

For the Dressing

Mince garlic or leave whole and smash to remove later.

Whisk together all ingredients.

For the Salad

Mix all ingredients but pita chips.

Toss with dressing.

Top with pita chips.

Powered by Recipage