Most of us could always afford to add more vegetable into our diets. I personally love them, but sometimes run out of steam after preparing a main course to keep on going with much more than bag salad. I've been making this recipe for years, a really scrumptious meal salad. It is another all in-one, and it definitely sates. A perfect Spring meal!!
1 bag mixed baby greens (I sometimes add some chopped romaine for crunch), or 1-2 head red leaf or green leaf, chopped
8oz cherry tomatoes, halved
1 sweet bell pepper, chopped
1/4 cup green onions, thinly sliced
4 slices center cut bacon, chopped (my favorite is Trader Joe's Applewood Smoked, Nitrate -Free, it's the most meaty I've found)
1 pound boneless skinless chicken thighs, chopped small
Dressing:1/4 cup olive oil
3 tablespoons allowed mayonnaise
3 tablespoons white wine vinegar
1 tablespoon Dijon
1 teaspoon thyme
Whisk together dressing ingredients, set aside. Cook chopped bacon over medium heat until crispy, remove from heat to paper towels. Discard all but 1 tablespoon bacon grease, and saute the chicken, increasing the heat to medium-high. You want the chicken to be browned. When cooked through, pour all the contents over the salad and vegetables and toss with the dressing (to taste).
This recipe was shared on Tasty Tuesdays, Traditional Tuesdays,
Yum!
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