Here's a dinner salad that is sure to impress your guests. It's packed with vitamins, minerals, proteins, and healthy carbs. Delicious and nutritious., it's a whole meal in one easy to make recipe!
For this recipe, you'll need:
- 4 Chicken Cutlets
- 1 Package Fresh Spinach leaves, rinsed and dried
- 1 Sweet Onion
- 2 Large Vine Ripe Tomatoes
- 1 Small Head of Cauliflower, rinsed and dried
- 2 Carrots
- 1/2 Cup Chopped Cilantro
- 1 Ripe Hass Avocado
- 2 Hard Boiled Eggs
- 1 tablespoon Extra Virgin Olive Oil
- salt
- pepper
- 1-2 Cups of Shredded Cheddar Cheese
In a small sauce pan, place eggs and cover with water. Bring to a boil, then reduce the heat to low; cover and simmer for 15 minutes. When done, rinse eggs under cold running water and set aside.
Season both sides of chicken cutlets with salt and pepper. Heat a frying pan over medium-high heat. Add olive oil. Pan sear chicken until brown on both sides. Cutlets usually don't take long to brown and fully cook through. Remove from pan and place in a bowl; cover with aluminum foil cover and set aside.
Place spinach leaves in a large mixing bowl. Slice sweet onions into thin rings, then cut to make half rings (or you can leave them as whole rings). Add to spinach leaves. Cut tomatoes in half. Cut each half into quarters, or eighths for even thinner slices. Alternatively, you can slice tomatoes into thin circles. Add to mixing bowl. Trim any excess stalks from cauliflower and break up into bite-sized or smaller pieces. Smaller pieces usually work better; just crumble up the cauliflower in your fingers. Use a vegetable peeler on carrots to create 2-3 inch shavings. Add shavings to the mixing bowl. Then add chopped cilantro to mixing bowl with the other ingredients.
Check to make sure the eggs are cool enough to handle. Then remove shell from eggs, and slice eggs into thin circles. Place chicken cutlets on cutting board. Slice each cutlet into small bite sized pieces. Add chicken and sliced eggs to mixing bowl.
Carefully slice avocado in half and remove the pit. Take a small knife and cut avocado into cubes while still in the skin and then use a small spoon to scoop the flesh out into the mixing bowl.
Toss all the ingredients in the mixing bowl with your salad tongs. The variety of colors makes this meal as pleasing to the eye as it is to the palette. Be sure to choose salad bowls or plates with bright colors. Don't cheat your guests out of a great dining experience by giving them a wonderful meal on a plain and drab white plate or bowl.
When serving, top with shredded cheddar cheese and your favorite dressing. Buttermilk ranch works well with this salad, but so does a light blue cheese dressing. For extra pizzazz and excitement, try a home made raspberry vinaigrette. You'll be tempted to eat this really fast because it tastes so good, but relax, chew slowly, and enjoy every bite.
