Now that Ms. Riri is back in school for in-person classes, I am more into quick lunches than elaborate ones, which had become an everyday thing during the entire quarantine. I would plan more elaborate meals three times a day cuz I wanted to make sure she was getting balanced meals while at home and I would have to pat my back for being diligent on serving freshly prepared meals at each meal time.
Anyways, now it’s just husband and I during lunch so we try to keep it easy, quick, mostly baked or simply leftovers revamps. For instance the salad recipe that I’m sharing today has some spiced baked chicken and leftover rice that I sautéed with some taco seasoning. It is more like a chicken bowl with rice, meat, greens, corns and sides. It is one of those salad that is cold but when served with that spicy chicken and taco seasoned rice warms up your heart and taste buds too.
This salad is my own creation. I just like to throw in stuff together and then brag about ones that come out good and this one definitely is a must-try. I am not a whole lot into salad dressings so for me its mostly vinaigrettes. One of my favorite at-home vinaigrette is a mix of avocado oil, lemon juice, salt and pepper. The simpler the better, plus the chicken and rice in this salad is so full of flavor that really nothing else is needed.
Chicken: I used olive oil, paprika, coriander powder, and salt to coat the boneless, skinless chicken thigh and then grilled it for 30 mins, turning once, at 400 degrees F. If you are a vegetarian then replace the meat with tofu, paneer ( Indian cottage cheese ) or even falafel. I’ve made this version with falafel and it’s tastes equally good.
Rice: I had some leftover rice so I sautéed it in some oil and seasoned with some packet taco seasoning. Easy-peasy and suet yummy.
Greens: I had the spring mix sitting in my refrigerator, so I used it, but you could totally use any green mix of your choice.
Veggies/fruits: You can use pretty much whatever you have on hand. I had some colorful grape tomatoes, purple cabbage, steamed corn kernels, and oranges.
Nuts: Husband and I, we both love a bite of crunch in our salads and so nuts are an essential part of our salads. In this one I used walnuts, but feel free to use pecans, sunflower seeds, pumpkin seeds or even almonds.
Fall Grilled Chicken Salad
Ingredients
- 2 pieces boneless/skinless chicken breast
- 2 cups leftover rice
- 2 cups mixed greens
- 2 cups mixed veggies ( graope tomatoes, cababge, corn kernels. baked squad, cucumber)
- 1 orange peeled
- 1 handful walnuts
- 1 cup avocado /olive oil for cooking and dressing
- 2 tbsp coriander powder
- 1 tsp paprika
- 2 tbsp taco seasoning
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Wash and pat dry the chicken. Drizzle some olive oil, coriander powder, paprika and salt and bake it for 30 mins or until cooked through. Once done slice it in bite size pieces.
- Heat some oil in a pan. Add rice and season with taco seasoning.
- In a cup whisk together some olive oil, lemon juice, and salt.
- Start layering your salad, greens first, then rice, then veggies, thereafter meat and finally top it off with walnuts and the vinairgrette.
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