The original recipe calls for a mix of green beans, corn right off the cob, red onion, and a variety of beautiful heirloom tomatoes. They are tossed in a simple dressing of smashed garlic, olive oil, and red wine vinegar.
For the most part I kept the salad pretty similar. I had frozen sweet white corn in the freezer so I used that instead of corn on the cob. I also, (as delicious as it sounds) skipped the smashed garlic, olive oil, and vinegar dressing and just used a balsamic vinaigrette just because it was easier. The biggest change I made was adding grilled chicken, which I flavored with a great lemon-pepper seasoning I got from Trader Joe's, and a hard-boiled egg. The salad would be wonderful on its on, but I prefer a little protein with my salads.
Lemon Pepper Chicken with a Vegetable Salad
original recipe from Whole Living's Power Foods Cookbook
adapted recipe by Sabrina W. for eat.drink.and be merry.
yields 2 servings
Mix vegetables together, slice eggs, and serving alongside chicken. Top with balsamic vinaigrette and enjoy!
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