I love spring. Not just because it is the start of my racing and gardening season, but because it is the beginning of a long and delicious grilling season. For as long as I can remember I had a love affair with the grill. Many people will tell you that olive oil or butter make everything delicious, but I would like to respectfully disagree. I say there is nothing better than the smokey flavor of freshly grilled… anything. I mean it. Try grilling some vegetables you don’t like to eat normally and prepare to be amazed! Stove top cooked zucchini is good, but thinly sliced, grilled zucchini is divine! Grilling is to food as hair, make, and Photoshop is to supermodels. Food by itself is good, just like a model without the makeup is attractive. You grill the food and it is a knockout, just like the girls you see on magazine covers.
In addition to being one of the most primal and delicious ways to prepare food, grilling is also incredibly convenient. When compared to cooking on a stove top or baking, grilling requires less cleanup. I’ll take that any day of the week! Understandably, when warmer weather hits, I spend a lot of time at the grill.
Below is one of my favorite, quick and easy salads that uses grilled chicken breast. You don’t even need to heat up the chicken if you don’t want to! I prefer cold proteins on my leafy greens, so this is the ultimate “take-me-to-work” salad.
Grilled Chicken Salad
1/4 cup Fresh Champignon or Baby Bella Mushrooms (sliced)
1/4 cup Red Radish (thinly sliced)
1/4 cup English Cucumber (thinly sliced)
2 cups Baby Spring Mix with Herbs
3.5 oz Grilled Chicken (cut into bite sized pieces)
2 tbsp. Dill (optional)
1 tsp. Olive oil
Drizzle of lemon juice
Salt and Pepper to taste
Combine all of the ingredients in a large bowl and toss. If you are not planning on eating this salad right away, keep the dressing separate until ready to eat. This will keep your greens crunch and fresh.