Salads are the perfect, quick and healthy lunch, but when it’s cold outside, a cold meal isn’t appealing. Try our Warm Mushroom Chicken Caesar Salad instead.
4 to 5 Baby Bella mushrooms, chopped
¼ c. chopped bell pepper
1/8 c. red onion, diced (opt.)
2 to 3 T. e.v. olive oil
½ c. smoked or grilled chicken breast, chopped
Sea salt and garlic powder, to taste
Romaine lettuce, torn
1 T. Feta Cheese or Parmesan cheese
Caesar Salad Dressing (see recipe below)
Sauté mushrooms, bell pepper and onions in olive oil for one to two minutes. Toss in smoked or grilled chicken breast. Cook and stir until warm. Season all to taste with sea salt and garlic powder. Add to a bed of torn, romaine lettuce with feta or parmesan cheese, and Caesar salad dressing. Toss and enjoy! Chow!
Caesar Salad Dressing
3/4 c. olive oil
1/4 c. lemon juice
1 t. liquid Aminos or Worcestershire sauce
2 t. grated lemon peel
1/4 t. ground mustard
1/4 t. sea salt
1/8 t. granulated garlic
1/2 t. black pepper
1 t. oregano
3 T. grated parmesan cheese
Add all ingredients to a salad cruet in order given above. Cap the glass bottle and shake vigorously until well blended. Chill before serving, if desired.
About the Author:
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success. Check out Lowell and Deborah's super sturdy and handsome DIY Gardening Potting Bench Plans.
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