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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Yield: serves 1-2

Everything But the Kitchen Sink Salad

Prep Time 20 minutes

Total Time 20 minutes

Everything But the Kitchen Sink Salad - A salad made with anything and everything you have handy already in your fridge and pantry!

Ingredients

• 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.

Instructions

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!

Nutrition Information:

Yield:

2

Serving Size:

1/2
Amount Per Serving: Calories: 336Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 72mgSodium: 209mgCarbohydrates: 22gFiber: 5gSugar: 6gProtein: 31g

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