THE "NOT-SO CAESAR" SALAD

This recipe combines two of my favorite salad combos: crisp romaine lettuce with fresh shaved parmesan cheese and the subtle sweetness and bite of balsamic vinaigrette dressing.

Serves 1

INGREDIENTS:

Salad:

• 1/2 bag of precut romaine lettuce (or about 3 cups fresh cut)

• 2 cups fresh arugula

• 1 ounce of fresh shaved parmesan cheese (omit if dairy-free and substitute with 1-2 tbsp chopped walnuts or macadamia nuts)

• 3-4 ounces pre-cooked chicken

• 1/2 tsp Italian Herb Seasoning

• Sea salt and pepper, to taste

Optional Salad Additions:

• 2-4 tbsp kalamata olives

• 2 tbsp sun-dried tomatoes, julienned

• Pinch red pepper flakes

• 1 tbsp sunflower, hemp, or pumpkin seeds (sprouted are best)

Vinaigrette:

• 1 tbsp olive oil

• 1/2 lemon, juiced

• pinch of sea salt

• 1 tbsp aged balsamic vinegar (the more age, the thicker and sweeter the consistency)

DIRECTIONS:

1. In a large bowl add the salad ingredients. Give a light toss.

2. Next, add the vinaigrette ingredients directly onto the salad. I find there is no need to mix separately and pour over the salad unless you are making the salad to eat at a later time. If making this salad ahead of time, simply combine the vinaigrette ingredients in a small to-go container with a lid. Store the salad and vinaigrette separately in individual containers in the refrigerator until ready to eat.

3. Give the salad a final toss and serve.

**A quick note: I like to think of this salad as an easy go-to for lunches during the week, especially when I am short on time and ingredients. It's super simple, full of flavor and a balanced meal of satiating protein, fat, and fiber. You can always buy pre-shredded chicken or batch cook 1-2 pounds for the week and chop to keep ready in your arsenal for grab-and-go meals (I have a great crockpot chicken recipe HERE). This salad is also great to enjoy by substituting the chicken for a 1/2 cup roasted chickpeas or 2-3 hard boiled eggs or a couple slices of crispy prosciutto, if you prefer.

When buying balsamic vinegar, ensure that it is aged for a smoother sweeter flavor. Many supermarket balsamic vinegars are thin and acidic due to the lack of aging. If this is all you have, that is okay. Your salad will have a little more acidity than sweetness, so start by adding just 1/2 tbsp and build your way up in flavor. Also, when buying balsamic vinegars, check the ingredients to ensure no added sugars or colors have been added. I personally like to purchase my aged balsamic locally from Boone Olive Oil Co., The Tasteful Olive, or The Olive Tree.

Sometimes, when I'm extra hungry or want to give this salad some Italian flair, I'll toss in some sun-dried tomatoes, olives, and/or sprouted seeds. Feel free to add in take away ingredients to make this salad suit your own individual taste preferences.