Monday, April 25, 2016

Copycat 'Super Food Salad' from The Habit--Chicken Pesto Garden Salad


Recipe:  Salad, Recipe:  Main Dish, Recipe:  Vegetable, healthy lifestyle, healthy recipes, Deals to Meals, copycat recipe, The Habit, Super Food Salad, Chicken Pesto Garden Salad
Over the weekend we went to The Habit Burger with some family for a birthday lunch and they had a new salad they were featuring called the "Super Food Salad".  My Grandmother got and it was delicious. I loved the idea of the healthy quinoa, all of the fresh vegetables, the pesto dressing. The whole thing totally spoke to my tastebuds. I knew this was a recipe I had to recreate--and even make better in this case ;) This salad I created was SO full of flavor and goodness that I couldn't stop eating it. I loved that it was so healthy, yet had the sweetness, savory and tangy flavors that I love. If you love a hearty, healthy salad for a quick, spring-time meal, this is the one for you! Hope you love it ;)


Chicken Pesto Garden Salad

Salad:

2-3 grilled chicken breasts, cooked and seasoned with salt and pepper
1 cup cooked quinoa
1 head romaine lettuce, chopped
1-2 cups baby spinach or mixed lettuce greens
1 red bell pepper, diced
3-4 baby carrots, cut into thin strips
1 cup feta cheese (or other cheese)
1/2-1 cup dried cranberries
1 cup croutons

Pesto Dressing:

1/2 cup pesto
1/2 cup white vinegar
1 Tbs. balsamic vinegar
1/4 cup olive oil (or canola oil)
1/2 tsp. salt
2 Tbs. sugar (or less if you don't like sweetness in dressings)

Season some boneless chicken breasts with salt and pepper. Turn on a grill and preheat until ready to cook the chicken. Place the chicken on the grill and cook until the chicken is no longer pink in the center and it has some nice grill marks. When the chicken is cooked, cut into thin strips. If you like extra pesto flavor,  you can add some pesto to the cut chicken pieces for more flavor. In a rice cooker, or over the stove, cook the quinoa until tender. Let the quinoa cool.  For the salad, chop the lettuce and place in a large serving bowl. Add the mixed greens or spinach. Cut the bell pepper into small pieces and add to the salad. Cut the carrots into strips and add to the salad. Add the quinoa to the salad. Top the salad with the feta cheese, dried cranberries and croutons. For the dressing, whisk the ingredients together until smooth and serve the salad with the dressing.

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