Let me be clear on one thing: I am not one of those Canadians who sits around dreaming of the scorching summer sun. I like the heat; I hate the humidity.
Perhaps it's the fact that we have no outdoor space in our apartment (which means all cooking gets done inside), perhaps it's the lack of central air to cool ourselves off at night, perhaps it's the memory of the smell of the summer when the garbage collectors went on strike. Whatever the reason, I really, really dislike Toronto when the heat and humidity hits.
This is one of those recipes designed to embrace the flavour of the heat and humidity, but to avoid heating too much up in the kitchen.
The whole thing comes together really quickly, and you can keep any extra salad dressing in the fridge for 3 days.
Chicken & Chickpea Salad with Smoked Paprika Dressing
Ingredients
Dressing
2 tbsp apple cider vinegar
1 smashed clove garlic
1 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp smoked paprika
½ tsp ancho chili powder
Salad
2 romaine hearts, washed, dried and chopped
2 cup mixed sprouts (pea, sunflower, radish, etc)
½ lb grilled boneless, skinless chicken thighs
½ 19 oz can chickpeas, rinsed
2 slices bacon, cooked and crumbled
2 oz blue cheese, crumbled
½ pint cherry tomatoes, halved
½ avocado, chopped
5-6 cremini mushrooms, sliced
optional: pickled jalapenos or green beans (I love Toorshi Hot and Savoury Green Beans)
Directions
1. Whisk together all dressing ingredients. Set aside and let sit for an hour so the garlic can infuse the dressing.
2. Toss together salad ingredients. Discard garlic clove and dress the salad. Serve on chilled plates.
That was dead easy, wasn't it?
No comments:
Post a Comment