Kitchen Sink Salad

​I’ve got a good one for you today! It’s a DELICIOUS, no-cook lunch or dinner recipe.
 
CONFESSION: I stole this idea from chef Guy Fieri. Except I mixed it up a bit to make it:

1. Healthier,
2. Heartier, and
3. Just as delicious.

 
It’s called the Kitchen Sink Salad because you can put basically anything you want in it.
 
It's a perfect time of year when we are overloaded with vegetables from our garden and fresh from the farmer's market.

Feel free to make it your own because you really can’t go wrong. You can add any veggies from your fridge.
 
Some leftover roasted sweet potatoes would be really good. Or sprinkle on some dried cranberries! Yum.
 
To make it vegan, swap some crispy tofu or quinoa for the chicken.

​(makes 2-3 large salad servings)
 
For the dressing:
Handful of fresh basil or parsley
½ cup (120 ml) balsamic vinegar
Juice of ½ lemon
1 clove garlic, minced
1 tbsp Dijon mustard
½ teaspoon salt
Dash of freshly ground pepper
½ cup (120 ml) extra virgin olive oil
 
For the salad:
1 (12 oz) (340 grams) package mixed baby salad greens
1 medium cucumber, peeled, cut in half, and diced
1 large tomato, diced
½ - ¾ cup (85 grams) chopped cooked chicken
1 cup (260 grams) rinsed & drained cannellini beans
12 black olives, pitted and halved (optional) (can swap for avocado!)
2 tbsp pecans or walnuts, chopped
2 tbsp goat cheese
 
Make the dressing:
Place all the dressing ingredients except olive oil in a high-speed blender. Pulse until combined. Turn on the blender and slowly drizzle in the olive oil until emulsified. Pour into a container and keep in the fridge until you’re ready to use it. (You’ll have leftovers!)
 
Make the salad:
In a large bowl, toss together the salad greens, cucumber, tomato, chicken, beans, and olives. Add the dressing right before you’re ready to eat it. Top with the nuts & goat cheese.
 
Enjoy!