I’ve only recently realized the tremendous gratification in eating a well prepared salad for lunch (including a recent Wild Arugula, Chicken Breast, Red Onion, and Tomato salad). Yes, I know the realization isn’t mind blowing but I’m upset at myself for not having more stand alone salads for lunch (hence the excitement and public declaration). I’ve been missing out on highly satisfying and filling, one bowl, meals that also happen to be good for the mind and body (not that I’m a Cartesian Dualist or anything like that).
I do have one qualification about my new found lunch salad epiphany, namely, the salads have to include a nice variety of ingredients and be well dressed (usually in a simple vinaigrette comprised of exceptional extra virgin olive oil, real red wine vinegar from Italy, Kosher salt, lots of freshly ground black pepper, and dried oregano or thyme).
My latest salad creation included the following elements.
- Wild arugula
- Parsley leaves
- 1 inch pieces of roasted chicken breast
- Red onion
- Sliced cherry tomatoes
- A spoonful of leftover Italian rice salad (optional).
Very simple: make the dressing in a large bowl and add the aforementioned ingredients (try and cut the ingredients into roughly the same sizes so the eating part isn’t very difficult). Mix well and serve.