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    Everything But the Kitchen Sink Salad

    Everything But the Kitchen Sink Salad

    I love salad. I could eat it every day. I call this my “Everything But the Kitchen Sink Salad” because I throw so many different ingredients into it depending on what I have in the fridge and pantry. I’m going to give you a pretty standard ingredient list that I use for this salad, but there are so many other ingredients you could add to it, hence the name “Everything But the Kitchen Sink Salad”! I love salads loaded with all kinds of goodness whether it’s other veggies, beans, avocado, cheese, corn, and nuts. The more the merrier, I say!

    I make this salad quite frequently for lunches and dinners. For the chicken, I use whatever I have on hand: grilled chicken, rotisserie chicken, or deli sliced chicken breast. You could also use turkey or whatever other deli meats you have on hand.When it comes to salad dressings, I prefer to make my own. Most bottled salad dressings just don’t do it for me so I often just make my own vinaigrettes fresh and in small amounts. I keep my pantry well-stocked with a variety of different types of olive oils and vinegars so I can always change things up when I want to do so!

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    Everything But the Kitchen Sink Salad

    Yield: serves 1-2

    Prep Time: 20 minutes

    Ingredients:

    For the salad:

    • 2 1/2 c. rinsed and chopped romaine lettuce
    • 1 tbs. diced red onion
    • 1 tbs. chopped cilantro
    • 1/4 c. canned and drained sweet corn
    • 1/4 c. diced or shredded monterey jack cheese (mozzarella would also work!)
    • 1/4 c. raw almonds (whole or sliced)
    • 1 c. cooked chicken breast
    • 1/2 c. diced tomatoes
    • Other ingredients you can add: chick peas, hard-boiled egg, olives, etc.!

    For the dressing:

    • 2 tbs. extra virgin olive oil
    • 2 tbs. fresh lemon juice
    • 1 tbs. red wine vinegar or balsamic vinegar (I like to change it up!)
    • 1/4 tsp. salt
    • 1/4 tsp. black pepper
    • 1/2 tsp. garlic powder

    Directions:

    1. Rinse and chop lettuce and put in a medium-sized bowl.
    2. Chop onions, tomatoes, cilantro,  and toss into bowl.
    3. Add cheese, almonds, and corn.
    4. In a separate small bowl, add extra virgin olive oil, vinegar, lemon juice, salt and pepper, and garlic powder. Whisk together until well-blended.
    5. Drizzle dressing over salad, toss, and enjoy!
       

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