We’re in “return from vacation mode,” missing our Colorado friends and the mountains, doing laundry, easing back into work and re-stocking the fridge (my personal favorite job!). With Michigan offering lots of rain and wind to welcome us back yesterday and today, I was in the mood for bright, colorful food. I’ve made versions of this salad previously, but nailed the flavors I was looking for tonight. My crew loved the chicken, immediately naming it one of my better marinades.
As always, I think of salads as list of ingredient suggestions. I include measurements, but they are flexible. Add more of the ingredients you love; lighten up or omit the ones that aren’t your favorite (or you don’t have on hand).
I mixed a big bowl of this together, but also created a deconstructed version of the salad on the side for the kids (pictured below). Audrey loves edamame, but Aidan prefers cabbage. Aidan needed a bigger helping of chicken, and neither of them wanted their salad mixed with dressing. They both tried at least one bite of everything and peaceful mealtimes make for happier parents, so the little extra work it takes to do this is fine by me.
This salad is gluten-free, makes you feel amazing when you eat it and is totally delicious. I’m already looking forward to tomorrow’s leftovers for lunch.