A familiar kind of salad but a new kind of post, one without a lot of photos. One of the things that’s kept me so busy lately has been moving into a new office. Not only is my office out of my breakfast area and into a pretty new home, but the photography studio equipment has a lovely new space that’s not my living room! While that’s great for my living room, it’s not so great in the kitchen and the blog when I forget to bring home a light and so forth. Besides, I’ve been toying with the idea of changing things up around here anyway, with fewer photos. In this case, an iPhone Instagram photo will have to do. The salad will taste just as good!
Perfect for a light supper on a hot summer night, this salad is a combination of sweet summer fruits and savory onions and grilled chicken.
- Mixed Greens of your choice
- Red Onion
- Sliced Almonds
- Craisins or Dried Cherrries
- Feta or Blue Cheese, crumbled
- Light Olive Oil
- Pomegranate Vinegar
- Fresh Ground Pepper
- Chicken Tenderloins or Boneless Breasts
- Creole Seasoning
Season the chicken generously with your favorite spicy creole seasoning and put it on the grill over a medium to medium high flame. While it’s cooking, slice the onion, peach and avocado and toss them together with all the rest of the salad ingredients. In a small jar or bowl, combine about 1/3 cup olive oil with a few tablespoons of vinegar, a good squirt of honey, a handful of poppyseeds and a dash of pepper. Shake or stir, give it a taste and adjust it to your liking. Once the chicken is done, let it cool just a little and add it to the salad. Drizzle it with the dressing and enjoy!