I love what I packed for lunch today. Love. It.
Today, I've got my favorite salad waiting for me in the fridge.
This is less of a recipe, and more an invitation to put these things together in your mouth. Soon.
Ingredients:
Cabbage
Arugula if you want
Chicken (poached, boiled, rotisseried, or grilled)
Cilantro
Pepitas (hulled pumpkin seeds)
Green onions
Avocado
Queso fresco (optional)
Tomatoes (optional)
Dressing
Canned chipotles
Balsamic vinegar
Olive oil
Honey (only a little)
Salt
Take a cabbage (I like purple because it's pretty, plus antioxidants), and cut it in half. Then, cut the half in half again. You now have a quarter. Cut out the tough core of the cabbage. Now, going perpendicular to the leaves, slices the cabbage into thin ribbons.
Slice, dice, or shred chicken, however you prefer.
Slice the avocado.
Chop green onions.
Chop some cilantro.
In a small bowl, pour 1 teaspoon of chipotle adobo sauce (and a little chile if you like it spicy), 1 teaspoon of balsamic vinegar, and 1 tablespoon olive oil, and mix well. Mix a tiny bit of honey, some chopped cilantro, and a pinch of salt to round out the flavor. This dressing has kick - adjust to your own tastes!
Chop one chipotle pepper finely
Now, in a bowl, add the amount of cabbage (plus arugula if using) you want to eat and add green onions, cilantro pepitas and tomatoes, if using. Add the amount of dressing you like and stir to coat cabbage. Top with chicken, avocado, a sprinkle of queso fresco (if using) and some additional chopped chipotle peppers if you can take the heat.
So good.
Chicken (poached, boiled, rotisseried, or grilled)
Cilantro
Pepitas (hulled pumpkin seeds)
Green onions
Avocado
Queso fresco (optional)
Tomatoes (optional)
Dressing
Canned chipotles
Balsamic vinegar
Olive oil
Honey (only a little)
Salt
Take a cabbage (I like purple because it's pretty, plus antioxidants), and cut it in half. Then, cut the half in half again. You now have a quarter. Cut out the tough core of the cabbage. Now, going perpendicular to the leaves, slices the cabbage into thin ribbons.
Slice, dice, or shred chicken, however you prefer.
Slice the avocado.
Chop green onions.
Chop some cilantro.
In a small bowl, pour 1 teaspoon of chipotle adobo sauce (and a little chile if you like it spicy), 1 teaspoon of balsamic vinegar, and 1 tablespoon olive oil, and mix well. Mix a tiny bit of honey, some chopped cilantro, and a pinch of salt to round out the flavor. This dressing has kick - adjust to your own tastes!
Chop one chipotle pepper finely
Now, in a bowl, add the amount of cabbage (plus arugula if using) you want to eat and add green onions, cilantro pepitas and tomatoes, if using. Add the amount of dressing you like and stir to coat cabbage. Top with chicken, avocado, a sprinkle of queso fresco (if using) and some additional chopped chipotle peppers if you can take the heat.
So good.
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