Good afternoon friends,
Wondering how to use all those spring veggies from your CSA (Consumer Supported Agriculture group) or the local farmers market? Here’s an idea-a giant salad with sautéed veggies, chicken and an egg! It’s packed with protein and filling. It’s no secret that I love to eat and sometimes a cold salad for lunch just isn’t as satisfying for me. I love salads that have a “warm” component. They’re more filling and keep you running throughout the afternoon.
This takes a couple minutes, but it’s well worth it :) The recipe is really free-form. Use what you have, what is fresh and what you like!
Spring Salad with Sautéed Chicken, Veggies and a Farm-Fresh Egg
Ingredients
lettuce
chicken breast
mushrooms
ramps (wild leeks)
red pepper
asparagus
olive oil
balsamic vinegar
low-fat feta cheese crumbles
egg-fresh from the farm if you can, the flavor is so much more intense!
Directions
Wash and place lettuce on your plate. Salt chicken and saute in a splash of olive oil. Set chicken aside. Add chopped mushrooms, ramps (or any onion) red pepper, asparagus to pan and quickly stir fry until slightly tender. Add a splash of balsamic vinegar and stir to incorporate. Allow to slightly absorb. Arrange your veggies and chicken over your lettuce. Prepare your egg sunny side up, over easy or poached so the delicious buttery yolk can drip down over your veggies, add to top of salad. Sprinkle with feta and enjoy! There are so many yummy flavors going on here, I don’t even feel the need for salad dressing. Save the calories and have some dark chocolate later :)
Bon Appetit!
four sweetie pies 