My Dad makes the best chicken ever. I don’t know what kind of magic wand he waves, while doing it, but I’ve NEVER been able to cook it the same way! He insists that it’s super simple, but it always comes out perfectly crisp and seasoned to perfection. (He only uses pepper and salt to season).
Inspired by the seasonal capsule menus I’ve been reading online, I decided to make a seasonal summer salad (and of course include my Dad’s chicken on it)! I’m not a huge salad fan, unless it has kale or avocado in it, so it’s time to venture outside of that comfort zone and include some seasonal fruits and veggies! Eating seasonally (and locally) has many benefits, as also mentioned in this article by the University of Washington, including that it’s better for the environment, the economy, and is less likely to be contaminated. If you want a list of foods that are seasonal in the summer, read this article here.
So here goes my summer seasonal salad! It’s both mom and brother approved (which is saying something!).
Seasonal Summer Salad:
3 handfuls of lettuce (or arugula)
1 cup raw zucchini, cut into chunks
1/3 cup blackberries
6 Strawberries, cut into 1/4
1 2″ radish (or 2 smaller radishes)
1 chicken breast, sliced in half
1/2 lemon, squeezed
1 tbsp. olive oil
Salt + pepper to taste
Start off by placing the lettuce into a big salad bowl. Add blackberries. Cut your zucchini and strawberries, and add to salad. I cut my ginormous radish into thin slices, and then cut each of the slices into small strips or slivers, but you could just add the slices to the salad. If you’re vegetarian or vegan, simply stop there and add the dressing. Otherwise, pan fry your chicken breast (I slice it, to make thinner chicken breasts.). Season generously with salt and pepper and cook until crisp. Top off each bowl with one thin chicken breast. Drizzle olive oil and squeeze lemon juice over salad. Enjoy!