Good Stuff Salad

No disrespect to lettuce, but I think it’s fair to guess that pretty much every person who has ever eaten a salad has at least once, cleared the lettuce away to only eat the good stuff that’s settled on the bottom. Sometimes the lettuce gets in the way and hides those little gems that all together make a really good salad without the leaves. All veggies are allowed admission — this salad does not discriminate. Here is a version of the good stuff, no lettuce.

The chicken: In a stainless steel or cast iron pan, heat 2 tablespoons of vegetable oil over medium-high heat. Remove the chicken from the marinade. Pat dry any excess marinade and then cook according to package instructions. Remove and set aside to rest. Cut into bite-sized pieces.

The veggies: You can chop, peel, dice, slice — whatever you and your knife feels like doing. Be whimsical.
-Radishes: quartered
-Broccolini: Cut into florets
-Cucumbers: In sticks
-Baby bell peppers: sliced in rings
-Sunburst squash: thinly sliced on a mandolin
-Kumquats: sliced (no seeds)
-Purple carrot: peeled into ribbons

Garnish with sesame seeds, or toasted almonds, or sunflower seeds.

The dressing: use your favorite store-bought or keep it simple with olive oil, lemon juice, salt and pepper.

Toss it all together. Super simps.