Herb Salad with Chicken, Feta, Pinons & Oriental Vinaigrette
I don’t know if you noticed but I was away from my kitchen last week, travelling in California. The company I work for lives out in California … everyone else who works for this company lives in California. Most of them come into the office every day. I am the lone midwestern employee, working remotely. They give me a lot of crap about the weather. My boss loves to call and tell me when he’s wearing shorts in sunny 70 degree weather and we are up to our armpits in snow. It’s all in good fun. My son and I called them all wimps when we were visiting last week and they were shivering in their jackets while we were reveling in what (to us) was lovely weather.
We got home late Sunday night, so there was no time for grocery shopping, and work began early Monday morning, so I wondered what on earth I was going to eat. But I was in luck. My parents were here to stay with my daughter for the weekend and they left me a big, beautiful tub of organic herb salad mix.
So all I needed to do was find something to go with it. I scrounged up some frozen (natural) chicken nuggets, feta, pinons, tomatoes, onion and pulled out one of my homemade dressings and haha! I had a lovely lunch.
Herb Salad with Chicken, Feta, Pinons and Oriental Vinaigrette
- Organic herb salad mix
- Chicken nuggets, cooked and cut into small pieces (I used 4 for my salad)
- Pinon nuts, toasted
- Feta cheese crumbles
- Chopped tomato
- Sliced onion
- Fill the salad bowl most of the way with herb salad mix.
- Top with remaining ingredients.
- Drizzle with dressing.
Oriental vinaigrette salad dressing
- 2 T. soy sauce
- 1/2 c. rice vinegar (or white vinegar)
- 2 T. honey
- 1-2 cloves garlic, chopped fine OR 1/4 t. granulated garlic
- 1/2 t. ground ginger
- About 10 drops of sesame oil
- 1 T. canola oil
- 1 T. fish sauce
- 1 T. chinese mustard
Pour all ingredients into a bottle and shake well to blend the flavors. Refrigerate.