As days warm up, I look more and more to salads as my main meal at night.

A few weeks back, I pulled up all of the red Romaine lettuce I‘d planted. I needed the space to start my squash and it was getting warm and I thought lettuce might bolt and become bitter. I did not wash it, just tried to shake the dirt and snails off, and put it in a green food-saver bag and put it in the veggie draw of the fridge. Last night, looking for a salad green, I went apprehensively and pulled it out thinking it would be a wilted mess. No! It was as fresh and beautiful as the day I pulled it and just as delicious when I transformed it into a salad!
The following salad, a Nicoise, (nee-sh-wah) is traditionally made with fresh tuna, seared and placed atop the greens and spring veggies. Not having any tuna, I decided to convert a couple of chicken breasts into dinner along with the lettuce and a few other tasty morsels. It worked out great! This is a perfect ladies’ salad for club days but I don’t want to exclude the guys, because they are sure to like it too.

Ingredients:
2 boneless, skinless chicken-breast halves
4 sprigs chopped, fresh oregano
12 oz. new potatoes, washed and cut
into 1-inch wedges
8 oz. sugar snap peas, trimmed
2 Tbsp. fresh lemon juice
2 tsps. Dijon mustard
1/4 cup extra-virgin olive oil
4 cups torn, mixed red and green leaf lettuces
Sliced Feta cheese and black olives

Instructions:
Set a steamer basket in a wide pot containing 1 inch of water. Bring to boil. Season chicken and potatoes with salt and lay the oregano sprigs in the bottom of the basket. Add chicken and potatoes (in that order). Reduce heat to medium, cover and steam until potatoes are fork-tender. About 12-14 minutes. Transfer potatoes to a plate and add the peas to the basket. Cover and cook a couple minutes more until peas and chicken are cooked through. Transfer chicken to a plate and run the peas under cold water in a colander to stop cooking process. Shred chicken into bite-size pieces.
Whisk together the lemon juice, mustard, 1 tsp. water and olive oil. Stir in chopped oregano and season with salt and pepper. Toss lettuces, potatoes, chicken and peas lightly with dressing. Arrange on plates with cheese and olives. Pass additional dressing.

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