Wednesday, July 2, 2014

July 2 – A recipe

It's hot here, and I'd rather not be cooking much for dinner these days. I've been making variations on this salad for a few weeks now. This is more of a suggestion than a recipe, and can be endlessly adapted to accommodate whatever you've got in the vegetable crisper. A handful of spinach leaves or fresh herbs is a good addition, and you easily swap out the chicken in favour of chickpeas or black beans, if you prefer. For a Mexican version, leave out the cucumber, feta and olives, and add corn, black beans and cilantro instead. If you're making this ahead, add the avocado at the last minute.

1/2 package 5-grain blend
1/3 cucumber, chopped
1/2 red pepper, chopped
1/2 cup cherry tomatoes, halved
2 green onions, chopped
1/3 cup feta and olive "salad" (from the deli counter)
Juice of 1/2 lemon
1 tbsp olive oil
1/2 avocado
1 to 2 chicken breasts, cooked, chopped
Salt and pepper to taste

Cook the 5-grain blend according to package directions; drain and let cool.
In large bowl, combine remaining ingredients; add grain blend and toss to mix thoroughly.

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