Tuesday, September 1, 2009

Chic P Salad



Mediterranean flavors meet California cool in Sweet green's main-course salad

INGREDIENTS

LETTUCE:
1/2 lb. baby spinach
1/2 lb. mesclun

VEGGIES:
1 cup chickpeas
1 cup roasted yellow and red peppers, chopped
1 cup cucumber, peeled and chopped

CRUNCH:
1/2 cup of garlic pita chips

MEAT:
2 boneless skinless chicken breasts, roasted or grilled with extra virgin olive oil, salt and pepper.
Once cooked, chop chicken into 1/2 inch pieces

DRESSING:
Any simple vinaigrette, like a simple one using a 1/3 a cup of lemon juice,
2 tablespoons of olive oil and a bit of minced garlic

SERVES 4 - 8

Combine all ingredients in a salad bowl with salt and pepper.
Toss dressing in right before serving and lightly mix

TIP:
Chop up some flat-leaf parsley and sprinkle it on top of the salad to add a nice herbal under tone to the dish


1 comments:

veronica said...

Hi Lisa
This sound really good and healthy to boot!