We had unseasonably summer-like weather here yesterday, and that combined with a large-ish lunch meant that dinner had to be light and heat-free. So I looked into the fridge and came up with this salad using a bunch of stuff that needed to be eaten before it spoiled:
two boneless skinless chicken breasts
mixed baby salad greens, with a handful of spinach leaves
mixed cherry tomatoes (from Trader Joe’s)
toasted sunflower seeds
basil-infused olive oil
fresh lemon juice
lemon pepper seasoning mix
salt and pepper to taste
I sprinkled the chicken breasts with some olive oil (just regular cooking oil, not the fancy stuff) and rubbed a few sprinkles of lemon pepper all over them, then grilled for 3-4 minutes per side until just done and cut into bite-size pieces. While the chicken cooked, I sliced up the mozzarella into bite-size pieces.
In a large bowl, I mixed the greens with some salt and pepper to taste, then drizzled a bit (maybe 1Tbsp) of the basil-infused olive oil and a few teaspoons of lemon juice and tossed. I added the rinsed cherry tomatoes and tossed again. Then I arranged a mound of salad on a plate, topped with the chicken and mozzarella pieces, and sprinkled the sunflower seeds on top.
The result? A remarkably satisfying salad that almost made the hot weather tolerable; my sweetie even requested that it be put into our regular dinner rotation. Success!