Prep Time: 30 minutes (requires cooking to avoid salmonella)
Calories: Um… yes.
Healthy (+): Dark leafy greens are supposed to be good for you. Nice balance of protein, fiber and vitamins.
Healthy (-): Careful how much oil you use to cook the chicken. Crunchy noodles also add calories (but they’re so tasty!)
Cost: > $10
The wonderful thing about salads is that if you have a carnivore craving or you need a quick protein infusion, you can pile a bunch of meat onto the top of your green things and it’s still technically a salad! Now, I’m trying to go easy on the red meat after two weeks of gorging on bacon and steak in Canada over Christmas left me and my heart in a bit of a catatonic state. Scary stuff, yo. Fortunately, chicken is a nice little healthy substitute, if you’re into that sort of thing. It also tastes good. Not as good as steak, but we try not to make unfair comparisons here.
How did I make it?
– Chicken. I don’t know what kind it was. It was filleted, so I’m assuming it was breast.
– One bag of mixed salad. Mine had iceberg lettuce and red onions in it.
– One bag of mixed green things. Mine had spinach and dandelion greens and… uh… arugula?
– One orange pepper.
– Five cherry tomatoes.
– Five white cap mushrooms.
– Half a cucumber.
– Monterey Jack cheese.
– Crunchy Asian noodles.
– Caesar dressing.
1) Mix the green things and the salad things in a separate bowl. Try not to fling leaves around the kitchen. Fail at this.
2) Wash and cut the pepper and the cucumber. Give the ends of each to the bird. Which bird? This bird. –>
3) Wash and cut the mushrooms. Do not give the ends to the bird. They will give him a tummy ache, no matter how much he tries to say otherwise.
4) Wash and de-stem the cherry tomatoes, but don’t cut them. Or do, if that’s what you’re into. I won’t tell.
5) Toss the cut vegetables into the bowl of green things. Try to get the cherry tomatoes into the bowl from across the room. Realize this is a terrible idea and start acting like a grown up.
6) Cut the cheese. (I said act like a grown up!) Add it to your mix.
7) Slice chicken into thin strips. Knives are sharp. This shouldn’t need to be said, but sometimes it does. Be careful.
8) In a separate bowl, add chicken seasoning. I used lemon and herb which turned out rather well. Mix with a fork until evenly coated.
9) Add a drop of oil to a frying pan on medium heat to prevent chicken from sticking. Add chicken. Cook chicken thoroughly. Look up risk of salmonella from undercooked chicken. Cook chicken a little more thoroughly.
10) Add dressing to the vegetable things and stir. Drop a layer of crunchy noodles onto the dressed up vegetable things. Resist eating the crunchy noodles directly from the bag. This is a bad idea. There’s no stopping after one fistful.
11) Arrange grilled chicken artfully on top of tempting crunchy noodles.
12) Admire salad.
13) Eat salad.
For just being thrown together in a moment of calorie desperation, this salad was actually pretty damn good. It gets bonus points for being delicious whether the chicken is hot off the grill or cooled in the fridge to carry on as part of a salad for another day.
How you’re supposed to make it.