Celebrate Summer Salads!

It is full-on summer right now, and Seattle has been especially gorgeous this year. Almost constant sunshine and temperatures in the mid-70s is really spoiling us. We haven’t seen a raindrop in months…And that’s fine with us. We know that come January, there will be plenty to go around.

As I shared in an earlier post, I take delight in immersing my senses in the seasons by exploring the bounty of the current time of year.

When you think of summer, what flavor comes to mind?

For me, the smell and flavor is Basil.

So fresh and earthy, crisp with licorice undertones, I dip my nose into a bunch of fresh basil and breathe deep the aroma as I do a bouquet of flowers.

Lately, I keep fresh basil on hand for a new salad I discovered. With my home full of boys, a green salad is not going to satisfy. But this recipe, adapted from Relish.com, provides hearty portions that leaves everyone satisfied.

Print Recipe
Roasted Chicken Salad with Basil Yum
Not your traditional chicken salad, this recipe comes together quickly without sacrificing gourmet flavor! A gluten-free and grain-free alternative that will soon become your favorite summer salad.
Course Main Dish
Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Salad Ingredients
Vinaigrette Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Salad Ingredients
Vinaigrette Ingredients
Instructions
  1. Remove skin from chicken and discard. Remove meat from the bones. Chop the meat into bite size pieces.
  2. Set almonds aside. In a large bowl, toss chicken with the rest of salad ingredients.
  3. Whisk together vinaigrette. Pour over salad and toss gently. Just before serving, sprinkle with almonds.
  4. Enjoy!
Recipe Notes

Corn and green beans should be cooked gently just until they are tender crisp.

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