A lovely friend from work, Tina, shared her delicious salad recipe with me last week! It’s easy to make, warm, perfect for summer nights or in the fall.
This is a dish guests are sure to remember, and it only takes 25-30 mins to make!
*Vegetarian option: substitute chicken with edamame, black beans or chickpeas
*Serves four small sides or two dinner portions
What you’ll need:
•Red Leaf & Romaine Lettuce (or a bag of mixed baby greens)
•Pitted Dates (approx. 12 pcs) cut into bite size pieces.
•2 teaspoons of low fat butter
•2 teaspoons of Olive Oil (if desired)
•Boneless Skinless Chicken Thighs (approx. 4 pcs.)
•Sunflower seeds per serving
•Pumpkin seeds per serving
•Raw pecans per serving
•Organic honey (or favorite brand of honey)
•Strawberries (or raspberries) cut into half
•Dried Cranberries (optional)
•Cracked Pepper & Sea Salt to taste
•Wash lettuce, cut into bite size pieces and put aside to dry. Cut up strawberries and dates. Put aside.
•In a sauce pan on low heat, melt butter. Add pecans, dates, raisins and add a generous amount of honey. Toss all ingredients around so that everything is coated evenly with honey.
•Be careful not to have heat too high or honey will burn. Let simmer on low for about two minutes. Then take off burner and put aside.
***if adding chicken*** in another sauce pan, on medium heat with olive oil, add chicken thighs, cook thoroughly (until no longer pink inside). Add pepper & salt to taste. Put aside.
•Put the lettuce in bowls. Add sunflower seeds, pumpkin seeds, strawberries, dried cranberries (and chicken thighs if desired).
•Take warm pecan mixture and add to top of salad. Crumble goat cheese on top.
•You may add salad dressing (Tina suggests raspberry or a fruit based oil) to taste.