This is Week #17 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
I made this chopped salad on Sunday and I have had it for lunch every day since. Well, except for yesterday when I met my husband for sushi only to return to work to find that roasted chicken, glazed carrots and mashed potatoes had been brought in by the company. My intention was to take just a teeny sampling of the food because, goodness, I had just eaten lunch. But my "sampling" turned into an entire heaping plate of food, which I had no problem stuffing into my face. Then someone said to me, "You have to try the carrot cake!" I do? Ok. So I tried the carrot cake. And then my belly hurt until dinner, which I wasn't at all hungry for.
So aside from that ridiculous double-lunching day, I have been enjoying this salad for my lunches all week. It's the absolute perfect lunch, packed with flavor and nutrients and it didn't leave me feeling either hungry or full. I'm pretty sure I emptied the salad bowl this morning, so tomorrow I'll be back to Ramen noodles. Wooo.
In a large bowl, combine:
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels
1 cup diced cooked chicken (I used meat from a Rotisserie chicken)
1/2 cup green grapes, halved
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
Toss all ingredients together and serve!
By the way, I combined the ingredients for the dressing separately since I knew I would be eating the salad over the course of a few days.
I loved it! Totally delicious!