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Spicing Up Your Salad

Becky Johnson lunch recipe salad

Meat marinadeChicken or steak on top of greens sounds healthy, right? It also sounds a little boring. With the right spice blend, you can create a salad that’s zesty as well as healthy.

First marinade 1 pound of chicken breasts, tenders or steak tips. This is an important step because without marinade, meats tend to be chewy and flavorless. In a large zip-close bag, place your meat (cut into 1” cubes or bite-sized pieces), the juice of 1 lemon, 1 teaspoon crushed red pepper flakes, 1 tablespoon of extra virgin olive oil, and 1 tablespoon Italian Gremolata Spice Blend. Close, shake, and refrigerate for an hour.

Once your meat has marinated, grill or pan fry until brown and cooked through. Set aside to rest.

Chop up 4 cups of your favorite greens and place in a bowl. Slice up 1 red bell pepper and dice 1 tomato and 1/2 of an onion. Chiffonade a handful of fresh basil (about 1/4 cup). Layer or toss these ingredients into your salad bowl as desired, including the meat. Add in one 15-ounce can of rinsed, drained chick peas. Shred some cheese on top of the salad. This blend could include cheeses such as Monterey Jack, cheddar and mozzarella.

To dress the salad, mix together in a small bowl the juice of 1 lemon, 2 tablespoons olive oil, and 1 smashed and diced garlic clove. Whisk well and pour over salad just before serving.

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  • Lora on

    Sounds so yummy

  • MAry on

    Sounds yummy

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