Tossed green salad with herbs and chicken. 8/28/22

Herb and greens salad with chicken

If this looks a lot like Saturday’s dinner it is because I had leftover shredded chicken and chow mein noodles. But it is not totally the same. The base of this salad is spinach, arugula, Romaine, mint, and basil. I dressed it with a drizzle of olive oil and a combination of soy sauce, half of a lime’s worth of juice, garlic powder, and ginger powder. I did not bother on combining the oil and soy parts because they do not emulsify. I put the oil on first and then the soy mixture and tossed the greens around to get it mixed together. I am really liking this new way of dressing the salad. I can control the amount of oil I am using much more easily. Then I piled the chicken on top followed by a scattering of chow mein noodles and furikake.

I lost one pound this week eating exactly what you have seen in the pictures. We also had popcorn for before-sies and wine with many (but not all) of these dinners. Losing 1-2 lbs. a week is a sane way of getting myself back to my goal weight.

This entry was posted in Asian, Easy, Healthy tips, Hot weather meals, Kitchen tips, leftovers, Methods, Poultry, Salad, Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

1 Response to Tossed green salad with herbs and chicken. 8/28/22

  1. Pingback: Tossed green salad with herbs and chicken. 8/28/22 — Omnivore | My Meals are on Wheels

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