Whether it’s for an easy lunch or a light dinner, salads can be a fabulous option. With the right selection of toppings, each bite can be a fabulous explosion of flavorful goodness. And we all know it’s true: toppings really make the salad.
Of course, you should load up on veggies and go light on proteins and other add-ons (as in choose either bacon or cheese or croutons … not all three).
In any case, a great option for fall is my Chicken, Cranberry and Goat Cheese Salad.
You start with the lettuce. For this salad, I used a mix of baby lettuces from a local farm. But torn romaine lettuce, Bibb lettuce or mesclun mix would work fabulously too. Next, you top it with sliced chicken. You can use leftover (cooked) marinated chicken or rotisserie chicken. Then you top it with a little sliced red onion, briny kalamata olives, sweet dried cranberries and creamy crumbled goat cheese. Then it’s drizzled with a sweet salad dressing (like a Low-Fat Balsamic Vinaigrette).
It’s good. Really, really good. This is the kind of salad that’s perfect to serve with crusty bread when your girls come over … or when you are hosting a lunch to celebrate something special. Or when you have the afternoon to yourself and want to have a delicious but lean meal.
Whenever you want it, it’s worth the five or 10 minutes to make.
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.