Lovely salad for when the days turn hot. Cooking and prep are minimal, and it works as a complete meal.
Serves two a full meal or four as a side salad. Join my other health conscious subscribers and receive exclusive recipes, private Q&A’s, giveaways, blog post notices, and more! Sign up here. Thanks!
Salad:
1 large head butter lettuce (organic living is the best)
14 grape or cherry tomatoes cut in half
2 eggs hardboiled (or 4 if not adding chicken)
1 large grilled chicken breast cut into 1/2 inch cubes
coarsely ground pepper
Creamy Dill Salad Dressing:
1/2 cup mayonnaise
2 TBS lemon juice
1 TBS fresh finely chopped dill or 1/2 TBS dried dill
Directions:
I usually grill up extra chicken breasts on the weekend and have them on hand for a quick meal, like this salad. If not, buy or grill some chicken breast the night before. The chicken breast is optional as this salad is great just with the egg.
To soft-boil the eggs, place eggs in a small saucepan of water and bring to a boil. Once they are boiling, turn down to a simmer for 8 minutes then remove the eggs and place them immediately in a small bowl of ice water. Peel the eggs underwater and carefully slice them into quarters. The cooler they are the better they slice.
Divide the head of lettuce by hand into two equal portions, and arrange the leaves in a circular fashion on each plate.
Cut the tomatoes in half and scatter over the lettuce, and top with the egg and the chicken cubes.
Make the dressing by whisking together the 1/2 cup mayonnaise, two tablespoons of fresh lemon juice, and the fresh or dried dill. Drizzle on top of the salad.
Garnish the salad with the coarsely ground pepper.
Variations:
1 quarter cup crumbled blue cheese
Thinly sliced red onion
Instead of dill, use fresh tarragon
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