Loaded Veggie Salad
I wanted something pretty and colorful for dinner tonight but I’m still so full from Easter weekend so I didn’t want anything too heavy.
So, I just used all the veggies I had in the house and made a hearty salad!
Chop up some romaine lettuce, tomato, red and yellow bell pepper, and onion. Dice an avocado and throw in some corn and peas.
I marinated two breasts of chicken in Italian dressing, the juice of half a lemon, a tablespoon of honey, salt, and pepper. Bake in the oven at 350 degrees for about 30 minutes or until cooked.
I made a tangy dressing with olive oil, juice from half a lemon, a dollop of sour cream, 1 clove of garlic, 1 tablespoon of honey, salt, and pepper.
Lastly, cook some turkey bacon (3 strips) and give it a rough chop. Dice your chicken and add it and the bacon to the salad.
1/4 onion, chopped
2 Roma tomatoes, diced
1 cup corn
1 cup peas
1 avocado, diced
1/2 yellow and red bell pepper, diced
Turkey bacon, 3 strips
2 chicken breasts, diced
2 heads of Romaine lettuce
Juice from 1/2 large lemon
1 dollop sour cream
1/3 cup olive oil,
1 garlic clove
1 tablespoon honey
Italian dressing (for the marinade)