I love this time of year when gardens are starting to produce and farmers markets have fresh greens for salads. Big salads are my go-to lunch and often my go-to dinner with a mug of warm bone broth on the side.
This is my current favorite salad and I usually eat a variation of it at least once a day. Of course, there are hundreds of ways to mix it up, but this is my favorite. I’ve written the instructions to serve four, but it can be adjusted up or down easily.
I use goat cheese in this recipe, though it seems to be a controversial cheese. Some love it and others proclaim that it tastes like goats smell and won’t touch it with a ten foot pole. If you are in the latter group, omit the cheese or use one that you like in its place. Feta, gorgonzola and bleu are all great as well.
- Cook the chicken fingers according to instructions (recipe here) and set aside.
- Prepare honey mustard (recipe on same post) and set aside.
- To serve: Put two big handfuls of lettuce/greens on a plate. Chop chicken and top each salad with equal amounts of goat cheese, pecans, cranberries, strawberries and dressing.