The Recipes

Kitchen Sink Salad

And I've still got chicken!  One of my favorite things to do when the week is ending is to use up whatever greens I have on hand and throw in a bunch of ingredients.  Thanks to my Sunday roasting time, I have delicious, succulent chicken to add to the mix.  Note:  The whole idea is to use whatever you have on hand; beans or nuts for protein, veggies in your crisper, fruit, etc.  It's one of the quickest ways to avoid throwing away spoiled produce.


- Handful mixed greens
- 1/4 tomato, sliced
- 1/4 c. kalamata olives, sliced
- 2 roasted red peppers (from a jar), sliced
- 1 chicken breast, sliced
- 2 T. raspberry preserves
- 1 T. basalmic vinegar
- 3 T. extra virgin olive oil
- salt
- pepper

Arrange your greens on the plate, then add the rest of the ingredients in rows.  In a small bowl, whisk together the preserves with the vinegar, salt and pepper.  Slowly whisk in the olive oil for a quick and easy raspberry vinaigrette.  Drizzle the vinaigrette over the salad.