Summer salad season! Say that five times fast.
It’s now been over a month since My Other Half cut out bread, pasta, potatoes and beer and some days it’s a struggle to come up with supper ideas. We pretty much always end up at the same decision – a salad!
Like a lot of people, our go-to for summer meals has always been a salad, but they can get so boring. I find salads are best when you stick to a theme – Greek, Taco, BLT, Buffalo Chicken… or whatever. Anyway, there’s no doubt it’s a challenge to try new and creative salads to keep things interesting!
I’m not exaggerating when I say there is nothing more satisfying that a delicious salad, packed with greens and protein. Except maybe an ice-cold cocktail. Ahhh…
Did you notice the mojito (with mint from our garden!) in the first picture? YUM.
I’ve made some delicious salads (and I’m talking lettuce-based) on the blog before. My favourites include:
- Grilled Pear, Raspberry & Goat Cheese Salad
- Strawberry, Feta & Candied Almond Salad
- Crispy Buffalo Chicken Salad
- Prosciutto, Avocado & Mandarin Salad
- Wasabi Crab & Avocado Salad
- Chipotle Steak Salad
- Bacon, Gouda & Pumpkin Seed Salad with Almond Dressing
You can add this new one to the list!
Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a small pot, stirring continuously. Boil and then simmer until slightly thickened. Pour half over the chicken, coating completely. Set remaining sauce aside (this is the salad dressing). Season chicken with salt and pepper. Bake at 375 degrees for 30 minutes. While chicken is cooking, toss all salad ingredients (except the peanuts) together. When chicken is cooked, chop or shred it. Serve over top of salad, with peanuts and a drizzle of dressing.
Adapted from How Sweet Eats