I can’t even begin to count the number of times I’ve typed “Big Salad Near Me” into Yelp. It’s a craving I get often, especially in the summer when I don’t especially want something hot or heavy.
I imagine an enormous chef salad with tons of veggies and toppings and a delicious from scratch dressing. BUT, whenever this happens, I usually end up with:
A. a 15 dollar subpar salad that leaves me raiding my fridge an hour later because I’m still hungry, or,
B. a burger.
The good news is I no longer spend 15 dollars on garbage salads because I have created the absolute perfect summer salad that I could literally eat every single day.
AND I spent less than 20 bucks at the grocery store (some of these ingredients are pantry staples for me!). My husband and I both had this for dinner tonight (we eat a lot by the way), and will have enough leftovers to have lunch tomorrow!
So, you probably don’t know this about me yet, but as soon as I became a mother, I became obsessed with freezer meals. I have 25+ meals ready to go in the freezer at any given moment. I’ll go into why I love freezer meals so much in a later post, but this matters now because I ALWAYS have grilled chicken breasts in my freezer.
When they go on sale, I buy a bunch and have my husband cook them on the grill covered in “Bad Byron’s Butt Rub Barbeque Seasoning.” You can buy a giant canister on Amazon, and we put it on everything.
So tonight when I had my big salad craving, I pulled 3 of my already grilled and seasoned chicken breasts out of the freezer, then I thawed and diced them.
I made a honey lime vinaigrette in a mason jar. All I can say is, you’ve got to try this dressing!
While I did that, I sent my husband to the deck with a few ears of corn and a red pepper, and he threw them on the grill until they were tender. Basically, this time of year, I want EVERYTHING grilled!
I diced the pepper and cut the corn of the cob.
For the greens, we went with a mix of romaine and spinach.
We topped our salad with the chicken, corn, and red pepper along with avocado, black beans, tomato, and Monterey jack cheese.
And this, my friends, is the most perfect summer salad that I know all of you imagine when you get that longing for a “big salad” like I do. This is sure to fill you up, save you money, and satisfy that craving!
The Ultimate Summer Salad
3 chicken breasts
3 ears of corn on cob
1 red pepper
1 large avocado
1 diced tomato
1 cup monterey jack cheese
1 can low sodium black beans
For the Dressing:
(This will make a good amount of dressing to save in the refrigerator. Cut recipe in half if you do not want to have as much left over.)
3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup honey
2 tbsp lime juice
1-2 tsp adobo sauce (to taste)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp red pepper flakes
1. Combine dressing ingredients in mason jar. Shake well before serving and chill afterwards.
2. Grill corn, red pepper, and chicken (season chicken with seasoning of your choice).
3. Cut corn off cob. Dice red pepper, tomato, and chicken. Cube avocado.
4. Rinse, drain, and slightly warm black beans.
5. Wash greens and layer on large plate.
6. Place desired toppings on greens and drizzle with dressing.