summer salad

After researching my options for restaurants that serve yummy salads in downtown Fort Worth, I discovered that Flying Saucer [a staple downtown bar] actually serves lunch! Not only that, they had a few salads on the menu. I went a few weeks ago for lunch and ordered Lauren's Goat Cheese Salad [how could I resist a salad bearing my name?] and it was to die for. No joke, people. I liked it so much that I bought the same ingredients at the grocery store and am happy to be able to make it whenever I want! I did make some additions and substitutions, so I renamed my version:

Lauren's Chicken and Feta Salad
adapted from Flying Saucer's Lauren's Goat Cheese Salad

[serves 2]

2-3 cups spinach - can use mixed field greens, romaine, or other mix [no iceberg!!]

1/2 a vine ripe tomato, diced

1 thin slice of red onion, diced

1/4 cup feta cheese, crumbled - can also use goat cheese

1/4 cup chopped walnuts

4 tbsp. balsamic vinaigrette

2 small chicken breasts
1/4 cup dried cranberries, optional

Directions

1. Grill, bake, or pan fry the chicken until thoroughly cooked and no longer pink. Slice into 1/4 - 1/2" pieces. I chose to bake mine at 400 degrees F for 45 minutes. *Optional: You can marinate the chicken in Italian salad dressing the night before you cook it for some extra flavor.

2. On a plate or in a bowl, combine the spinach, diced tomato, red onion, goat cheese, walnuts, cranberries and balsamic vinaigrette. Serve chicken on top and enjoy immediately.

This salad would be great for lunch during the work week, too! What do you think of this yummy fresh salad? Do you have a go-to healthy salad recipe? If so, please share in a comment below! xo.