Crunchy with bits of salty feta and sweet grapes, this salad makes a great addition to the dinner table. Serve with soup and crusty buns, or wrap it up in a tortilla for a cutlery free lunch, or you can even serve it on it’s own for a light dinner. The flavors appeal to kids and you can mix and match the vegetables to the ones your kids enjoy. To keep it as easy as possible, use leftover chicken or buy one that’s already roasted at the store and just strip off some meat, saving the rest for another day.
1 head romaine lettuce, coarsely chopped
1 pint cherry tomatoes, halved
1 small English cucumber, seeded and diced
1 large avocado, diced
1 cup corn kernels, thawed
1/2 cup red onion, finely diced
1 cup cooked chicken, thinly sliced
1 cup red or green grapes, halved
1/2 cup feta cheese, crumbled
1/2 cup slivered almonds
2 tbsp mango chutney
1 tsp celery seeds
1 tbsp fresh mint, chopped
1 tbsp honey
1 tsp Dijon
1 Tbsp cider vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
In a large glass bowl, layer the romaine lettuce, tomatoes, cucumber, avocado, corn, onion, chicken, grapes, feta, and almonds. If you don’t have a glass bowl or aren’t worried about making this look pretty, just toss it all in a large salad bowl.
Whisk the dressing ingredients except the oil all together in a medium sized bowl. Add the oil in a slow, steady stream, whisking as you go until it emulsifies and comes together.
Drizzle the dressing over the salad if you want, and toss. Or you can put the dressing on the side and let people dress their own.
Adapted from Whitewater Cooks With Friends