This salad is a great recipe to showcase how you can use both my grilled chicken and salsa verde recipes in your everyday life. These two are incredibly versatile! When you have all the “pieces” prepped in your fridge, this kind of goodness is so easy to throw together. I love all the colors in this salad, you can substitute any veggies you want, but I love this combination. If you ever don’t know where to start, just go for color! Eating the rainbow is a terrific rule of thumb for assembling a salad that’s both delicious and nourishing. In the summer especially I enjoy getting my produce from local farmers. Normally everything in this recipe, except for the pumpkin seeds, will come from my farmers market or local farm share.
3 grilled chicken breasts, see my recipe for grilled chicken here
4 hard-boiled eggs
4 sliced beets
6 sliced radishes
3 diced or shredded carrots
1 pint of cherry tomatoes, halved
¾ cup goat cheese, crumbled
½ cup toasted pumpkin seeds
3 TBS. My salsa verde (find recipe here)
1 TBS. olive oil
1 TBS. white balsamic vinegar
1. Follow directions for grilled chicken breasts recipe.
2. In a small saucepan add 4 eggs and bring to a boil over medium-high heat.
Once boiling, bring the water down to a simmer by lowering the heat. Simmer for 10 minutes. Remove eggs and put in ice and water bath. Peel.
3. Place 4 bowls on your counter and be creative as to how you assemble these bowls. This is an opportunity to let your creativity shine. Top with the beets, radishes, carrots, tomatoes, goat cheese and pumpkin seeds.
4. To make dressing, place salsa verde, olive oil and vinegar in a small jar with a lid and shake vigorously.
Drizzle with salad dressing and enjoy!