Most mornings, I make both breakfast and lunch for two people. Myself and my husband... I am not kidding! It saves money. Who wants to buy a $9 salad or a $10 sandwich? That may or may not include a beverage. This salad is my usual go-to salad prep. The night before I grill chicken cutlets with a spray of olive oil, salt and ground pepper for about 3 minutes on each side. The honey mustard vinaigrette is really easy and more on the acid side. I seem to prefer less oil and more vinegar. Pre-made croutons and leftover vegetable soup round out the meal.
1 Grilled Chicken Cutlet Sliced into Strips
Mixed Greens, Large Handful
Baby Arugula, Large Handful
4 Quartered Campari Tomatoes (If you can't find them, grape tomatoes work!)
Walnut Pieces, Small Handful
Cranberries, Small Handful
Vinaigrette:
Pinch of Kosher Salt
Grind of Fresh Black Pepper
1 Teaspoon Honey
2 Teaspoon Olive Oil
1 Teaspoon Sherry Vinegar
1/2 Teaspoon Dijon Mustard
Place mixed greens and arugula in a large takeout container. Mix a bit to distribute the arugula. Quarter tomatoes and place on one side of the container. Slice chicken and place on the other side. Cover chicken with walnuts and cranberries.
For vinaigrette, mix kosher salt, fresh black pepper, honey, olive oil, sherry vinegar and mustard in a small takeout cup - those cups suited for salad dressing. Place lid on cup and shake vigorously.
Pack vinaigrette with pre-made croutons, leftover vegetable soup and salad. Your lunch is ready!
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