I adore salads. I know that ‘adore’ seems like a word reserved for kittens and perhaps rich cheesy goodness but I really l do love salads. I love them making them with fresh greens from my little garden all summer long, but even in the winter between bowls of soup, I still crave crunchy greens. In the summer, salad is our side for almost every meal, but in the winter I tend towards a supper salad, as greens for just a side are not only pricey, but can be hard to get in good condition
The only thing that makes me sad about a supper salad is I generally make them in whatever portion I need them for that supper, so I often don’t have leftover supper salad for lunches.
Time: about 20 minutes
Serves: 2- though easily doubled.
You will need:
- 1 large head of romaine, washed and chopped
- 2 mini cucumbers, or half of a regular English cucumber
- 6 oz (180g) of fresh blackberries
- 1 cup of finely shredded red cabbage
- 2 small boneless skinless chicken breasts or 3-4 boneless skinless thighs (what I used in the photo)
- lemon pepper seasoning
For the dressing:
- juice from one lemon
- 3-4 tbsp canola or olive oil
- 1 small clove of garlic, minced or pressed
- 2 tsp liquid honey
- 1 tsp grainy mustard
- few grinds of fresh pepper
Whisk together all dressing ingredients and set aside. This probably makes a bit more dressing than you need for two salads, but better a bit extra than not enough!
Wash and chop lettuce, spin to dry and set aside. Finely chop red cabbage, and mini cucumbers and set aside.
Season both sides of chicken breasts or thighs with lemon pepper seasoning. I like Mom’s Pantry lemon pepper seasoning because it’s quite lemony and has no salt added, but whatever lemon pepper seasoning you like will do.
Heat about a tbsp of canola in a heavy bottomed pan (I used cast iron, but whatever pan you have will work) over medium heat and add chicken to pan. If your chicken is super thick on one end, you can give it a few pounds with a meat tenderizer to even it out a bit for easier cooking. Cooking time will depend on the thickness of the chicken. Cook for about 10-15 minutes until cooked through.
Assemble salads. Divide romaine and place on plates, scatter red cabbage and cucumbers on top. Slice chicken and and top salad with sliced chicken and a generous handful of blackberries. Whisk dressing and drizzle over salad. Eat. Enjoy.