So occasionally, you are meant to write the same post twice. No, this is not a repeat post, rather I wrote this post earlier this week and forgot to hit save or it just did not properly save.
As we continue to cleanse on what my husband has aptly named bird food, I have been trying to incorporate a protein and delicious meals into our solid lunch meals. One of the favorites so far is the Everyday Green Chopped Salad by Jamie Oliver that Gwyneth Paltrow shared on her website Goop. We have made this several times already with a couple variations.
The first time I made the salad as she describes and added poached chicken on top, but did not add any nuts. The second time we made the salad with grilled chicken, chopped avocado, and slivered almonds.
Over the weekend, I made the salad with an Asian twist. I roasted vegetables a la Alice Waters in The Art of Simple Food. Can you tell this is one of my go to cookbooks? (recipe follows) We used a modified Asian-style vinaigrette, based on the recipe by Jamie Oliver. I added some pepitas and topped with grilled chicken that had been marinated in the regular vinaigrette.
Roasted (Root) Vegetables (although the recipe calls for root vegetables, I went with a “clean” version of the recipe and included only vegetables that are okay on clean – this recipe makes more than enough to use later in a chicken wrap or other dish)
– 3 carrots
– 1 or 2 cups crimini mushrooms, halved
– 2 zucchinis
– 1 head of cauliflower
– Salt to taste
– olive oil (she recommends just enough to coast the vegetables)
– fresh thyme and rosemary, chopped
Cut all vegetables to approximately 1/2-inch slices. Combine vegetables in large bowl with olive oil, salt and herbs. Spread out on a rimmed baking sheet. Roast, stirring occasionally, in a 425 oven until tender about 25 minutes. I also used her tip to toss the vegetables with 2 cloves of fresh, chopped garlic and 1 tablespoon of fresh parsley after removing from the oven.
Asian-style Everyday Chopped Green Salad
– 2 grilled chicken breasts, sliced in strips after grilling (marinate in 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon Dijon mustard, sea salt)
– 2 tablespoons pepitas
– 1 head of red butter leaf lettuce
– 2 c. roasted veggies
– 1 avocado, chopped
– 2 scallions, chopped
– vinaigrette (2 tablespoons sesame oil, 2 tablespoons grape seed oil, 1 tablespoon brown rice wine vinegar, 1 tablespoon wheat-free tamari, ½ teaspoon Dijon mustard, sea salt)
Toss all together in a bowl and serve.