My version of a kitchen salad is a cross between a waldorf salad and a cobb salad. I really like the tart crunch of apple in an otherwise savory dish. I also like everything finely chopped so that you can get a taste of everything in each bite. This is my go-to lunch during the Summer. It’s easy to make, filling, and doesn’t heat up the kitchen. Let’s face it—not heating of any part of the house unnecessarily in a top priority in the South during the Summer.
Salad for one
- 1/2 cup chopped cooked chicken
- 2 tbsp celery, finely chopped
- 2 tbsp carrot, finely chopped
- 4 cherry tomatoes, quartered
- 2 tbsp walnuts, chopped
- 1/4 granny smith apple, chopped
- 1/4 avocado, cubed
- 1 1/2 cup salad greens
The beauty of a kitchen sink salad is that your imagination is the only limit. Optional additions: chopped jicama, minced onion, green grapes, chopped boiled eggs
Mix all your chopped ingredients with the dressing and place on a bed of salad greens. Garnish with tomatoes and chopped carrot. Serve with gluten-free crackers or crispbreads.
- For a completely vegan salad, substitute marinated tofu cubes for the chicken and vegan mayonnaise in the dressing.
- I’ve found that the green goddess dressing will last longer in the refrigerator if you pour a light film of olive oil over the top of the jar. This prevents the avocado from oxidizing. You can always stir in the olive oil before serving.
- You can even pre-chop all your salad components, except for the avocado, and keep them in the fridge for up to a week. What should be simpler than that!