A Salad Recipe For Nights When You Get Home Late

by | Food & Beverage, Recipes

Getting home late at night isn’t all that uncommon…I usually get out of work at about the time that I’d prefer to be eating dinner in an ideal world, and most nights will then coach and/or run before I head home.

If you are as busy as I tend to be, you might not get home until relatively late in the evening either, which means that your last meal of the day might be uncomfortably close to when you go to bed.

For myself, it’s not uncommon for me to get home at 7:30 or 8:00 in the evening and then have to start cooking.

One of the types of dishes that I like to eat on the evenings I do get home later is a 1-dish salad since they are quick to put together and don’t sit heavily in my stomach.

Here’s a delicious recipe from an eBook I got over at Prograde Nutrition that’s pretty good:

Roasted Red Pepper Chicken and Avocado Salad

Ingredients:

  • 1 medium ripe avocado, peeled, pitted and sliced
  • 1 tsp. lemon juice
  • 1 bag (10 oz.) torn romaine lettuce (about 10 cups)
  • 2 cups shredded cooked chicken
  • 1 medium tomato, cut into wedges
  • 1 small cucumber, sliced
  • 1/4 of a medium Vidalia or Walla Walla onion, chopped
  • ½ cup Red Pepper
  • ½ cup Light or Fat-free Italian Dressing
  • ¼ cup Parmesan Cheese

Directions:

  1. Toss avocados with lemon juice in large salad bowl.
  2. Add lettuce, chicken, tomatoes, cucumbers and onions; mix lightly.
  3. Add dressing; toss to coat.
  4. Sprinkle with parmesan cheese.
  5. Serve immediately.

So, it’s a relatively straightforward recipe, although I’ll admit I didn’t follow it exactly.

First, I rarely measure things when I cook, I just throw things into a bowl or onto plates until I have enough food for what I expect I’ll want to eat.

I also don’t buy bags of romaine lettuce…I just get whatevers available at the farm stand or farmer’s market (if they’re open) or else whatever’s on sale from local farmers at the grocery store.

Second, for the cooked chicken, I just grilled it with a light coating of olive oil and then sliced it rather than shredding it, but that’s just because it takes less time. I imagine if I wanted to make this vegetarian and/or didn’t want to spend the time grilling the chicken that it would taste just as well by throwing some black beans or edamame on the salad.

Does that sound good to you?

If so, you might want to check out the recipe book I got it from. They have 197 recipes that are all supposed to be quick, tasty and healthy. I haven’t gotten too far into it yet, but the ebook is only $4.95 and the couple that I have tried have been good.

Check it out here: http://runtowin.getprograde.com/prograderecipebook.html

Eat Well,
    – Blaine