I love a big salad for lunch because that's when I seem most hungry during the day. When I combine nearly all of the food groups, I really feel the most full. This salad is inspired by Mediterranean cuisine and a couple other add-ins along the way.
I won't lie to you, this takes a bit of prep work with the chicken and roasted veggies. However, what works best for me is prepping once, and eating a few meals out of it. I'm going to present the recipe as a serving for two (or two large salads), but you can easily double this for more meals.
Step one, pick out what wonderful veggies you want on your salad, because that is the best part! I roasted asparagus, garlic, and tomatoes for mine, but you could easily do zucchini, eggplant, bell peppers, or broccoli. I used those roasted garlic cloves to not only season the veggies while roasting, but then I blended it into the vinaigrette, too. You will have some extra dressing. Use on more salads or grain bowls or plain roasted veggies.
MY TIPS: Start with roasting the veggies with the garlic. Then cook the chicken and while the chicken is in the oven, chop the veggies and make the dressing.
Enjoy being creative with this salad :)
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