with Tequila Lime Vinaigrette
Do you see the kiwi in there? It’s a master at hide-and-seek …
Yesterday I walked into my kitchen looking for some lunch … I am trying to eat up that big tub of herb organic salad mix my mom and dad got for me, so I thought I’d make a salad. And I’m trying to clean out some of the things in the freezer, so I added some chicken nuggets. And then I found some feta cheese and a red onion from Dad’s garden. But it sounded boring … what else could I add to my salad? Aha! a bunch of kiwis my daughter hasn’t eaten yet … and some basil …
That’s how this salad came to be. I just kept finding things to put in it. Some of my best recipes are born that way.
I told my daughter that I put Kiwi in my salad today and she said yes, of course, it goes great in fruit salad. I said no, I used it in a green salad with chicken and cheese and red onions. She said that’s just weird.
Well, yes, maybe it is a little weird. But it is also really good. The taste of the crispy chicken, the sweet juicy kiwi, the salty cheese, the greens, and the herbs — it is just a really good flavor combination. You will just have to try it and find out for yourself.
Kiwi & Chicken Salad with Feta, Basil, and Mixed Greens with Tequila Lime Vinaigrette
- Mixed Organic Herb Mix or Mixed Greens (including fresh dill … if it’s not in the greens I do recommend adding it!)
- Chicken nuggets or grilled chicken or other chicken (this is a great use for leftover chicken!)
- Red onion, cut in small chunks
- Kiwi fruit, peeled and cut into pieces
- Feta cheese crumbles
- Fresh basil leaves (and flowers if you have them!)
First make the dressing and let it set to mix the flavors while you prepare the salad.
Fill the salad bowl 3/4 full with the organic herb mix, and sprinkle with remaining ingredients as you please. Drizzle with the Tequila Lime Vinaigrette.
Tequila Lime Vinaigrette (from Cooking Light Magazine)
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- Dash of salt
Directions:
- Toss all ingredients into a food processor and whir till blended. Or you can just whisk them all together in a bowl, but the food processor will chop up the cilantro really nicely. I used watermelon-infused tequila (made by soaking watermelon cubes in tequila for several days). Cover and chill until ready to use.
This recipe was shared at Tastetastic Thursdays.
4 comments
Haha, I love meals like that – especially salads because they often take whatever you can throw at it and it still ends up being awesome. I’m not a big fan of chicken nuggets, so I might change those for some croutons, but feta and kiwi…! Yummy!
Honestly I can’t stand chicken nuggets either … except in a salad! I buy them for the kids but sometimes the kids get ultra-picky and decide they aren’t going to finish them. That’s when Mom has to get creative.
[…] Kiwi and Chicken Salad with Feta, Basil, and Mixed Greens from Sumptuous Spoonfuls […]
[…] Kiwi and Chicken Salad with Feta, Basil, and Mixed Greens from Sumptuous Spoonfuls […]