Here’s a full-flavored, high-protein salad you can throw together this summer. It’s one of our standard beach eats because it’s fast, feeds many and is filling enough to sustain us for more fun in the sun.
This salad also provides another good use for leftover dark meat from roasted chickens. The sharpness of the raw onions and garlic mixed with the tart vinaigrette can override the gaminess that some people identify in dark meat.
- 1 head of romaine lettuce (about 8 cups chopped), washed and cut into salad-sized pieces
- 2 red, yellow or orange bell peppers, seeded and chopped
- 20 oz. (or two small containers) cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 30 oz. chickpeas (or two cans, if using canned), drained and rinsed
- 12 oz. feta cheese, crumbled
- 4 slices of bacon, chopped
- 4 cups chopped chicken (or white and dark meat from one whole roasted chicken or dark meat from two roasted chickens)
- Remaining bacon grease left from cooking bacon
- Up to 2/3 c. extra virgin olive oil (see instructions)
- 1/4 c. red wine vinegar
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 2 cloves garlic, finely chopped
- 2 tbsp cilantro, finely chopped
- 1 1/2 tbsp mint, finely chopped
1. In a large bowl, assemble the salad ingredients and toss to mix well.
2. Make the vinaigrette in a separate small bowl. Use the bacon grease left from cooking the bacon and add enough olive oil to make 2/3 cup. Add the vinegar and mustard and whisk well to combine. Add remaining seasonings and combine.
3. Add vinaigrette to the salad and toss well to coat.