I have been loving chopped salads lately, thanks to my cousin! All the flavors in one bite make them so darn delicious. My salad was so good for lunch on Saturday that I knew I wanted to make something similar to have for the week. I prepped all the ingredients for this basil chicken chopped salad on Sunday and of course enjoyed it for dinner that night too!
For the Chicken Marinade:
Avocado Oil
Water
Fresh Minced Garlic
Onion and Herb Seasoning
California Garlic Pepper
Fresh Chopped Basil
Grill the chicken until it reaches an internal temperature of 165 degrees. You could also bake or pan-fry it, if desired. As always, the longer you let it marinate, the more flavorful it will be!
For the Chopped Salad:
Romaine
Avocado
Red Onion
Cherry Tomatoes
Croutons
Choice of Dressing – I used Trader Joe’s Green Goddess
Basil Grilled Chicken Breast
Chop up all of the salad ingredients and store them in separate containers, aside from the avocado. I like to keep avocados in tinfoil with the pit until ready to eat.
Then, when you are ready to eat, all you have to do is mix everything together, toss with your favorite dressing, and enjoy! I had the same salad on Monday night but with a few additions including sunflower seeds and mozzarella cheese and then ranch dressing instead of green goddess.
There are so many ingredients you can incorporate into salads, which is why they are often my meal of choice! I’m excited to keep making more of these chopped salads and incorporating tons of other yummy ingredients like roasted beets, sweet potato, quinoa, craisins, steak, blue cheese, celery, carrots, and more!
Check out my favorite Balsamic Flank Steak Salad here.
Do you love salads as much as I do? What are some of your favorite salads to make!?
Cheers!
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