It's not fried chicken, not a cheeseburger, and I don't think we're looking at a pint of ice cream here, although I have been seemlessly incorporating a decent-sized chocolate cone with rainbow sprinkles into my week lately, and it's been spectacular, so it's easy for me to get confused. Thank you, bun in the oven.
No, this is a salad. I have this thing for chopped salads: big ol' bowls of chopped lettuce with bite-sized, tangy, crunchy goodies that yield a different flavor combination with every fork-ful.
It's the kind of meal where I don't feel obligated to eat like a lady and refrain from shoveling food into my face. I'm glad we're on the same page.
I'm not in a position to tell you how to eat dinner, but I do know that sometimes it doesn't hurt to get lean and green, especially on days when you find yourself with your head in the freezer to beat the heat, or your husband returns home green and ready to get re-acquainted with health after a productive bachelor party weekend.
And you're in luck! Today's recipe for chicken club chopped salad is like eating a mouth-watering, triple-decker chicken and bacon club sandwich without all that pesky, annoying,
No, but for real. This salad is dang good. I used all of my favorite salad ingredients, but the possibilities are endless. Add in some grilled chicken, some crumbled bacon, your favorite cheese, and a tangy, balsamic-honey mustard dressing and everybody wins.
Chicken Club Chopped Salad
Inspired by How Sweet Eats
1 lb boneless, skinless chicken breast (tenders or thin-sliced breasts work best!)
2 tsp garlic powder
4-5 pieces thick-cut turkey bacon
2 romaine lettuce hearts, chopped
1/2 red onion, thinly sliced vertically
1/2 c frozen corn kernels, thawed
1 cucumber, chopped into bite-size pieces
1 pint grape tomatoes, halved
3-4 oz reduced-fat feta cheese
Juice of 1 lemon
3 tbs extra virgin olive oil
2 tbs balsamic vinegar
1 heaping tbs honey mustard (Dijon mustard would work too!)
Preheat a grill or grill pan to medium-high heat. Season the chicken with salt/pepper and the garlic powder, and grill until cooked through, approximately 5-6 minutes per side depending on thickness. Remove to a plate, let cool, and chop into bite-size pieces and set aside.
Meanwhile, cook your bacon your favorite way. I cooked mine for about 20 minutes in a 400 degree F oven on a wire rack set atop a baking sheet. When cool, chop or break into bits, and set aside.
Then combine the lemon juice, olive oil, vinegar, mustard, and salt/pepper to taste in a measuring cup or salad shaker (I used a mason jar with a tight-fitting lid), mix well, and pour over the salad.
Toss the salad well, ensuring that the dressing coats everything completely. Serve immediately.