Blue Cheese-Chicken Chopped Salad with Balsamic Vinaigrette

I have an awful habit of chopping up all kinds of salad come summer, but never writing them down.  I did write this one up and am actually going to make it again.  It's so simple and can be made with a variety of vegetables and leftover chicken, shrimp, or even sliced beef from the deli.  This time of the year, it's sometimes almost too hot to stand and cut up anything.  But I think you'll be happy if you try this:

Fried Potato and Egg Salad with Balsamic Vinaigrette

No matter how hard you try to be healthy, sometimes you have  a yen for fried potatoes.  Maybe fried eggs.  Ok.  Let's do that.  But we'll add a few veggies to the mix for this wilted salad.  And it won't seem so bad.  So unhealthy.  Oh, geez.  At least there's no bacon in it.  Though you could add it. This is kind of a picture recipe....

California BLT Salad

 
Shopping for one is fun at Chico's or Talbot's.  Even if you don't buy anything.
Shopping for one is not always quite so much fun at Kowalski's or Cub Foods. 

While I am not a great fan of boneless chicken breasts, they do hold a special place in my heart when I'm shopping and cooking just for me. As do salads of any ilk.  For this California BLT salad,  The Solo Cook can run into the store, buy a couple of boneless breasts, a ripe avocado (hopefully), a few Kalamata olives at the olive bar, and just about skip on home to make this salad.  Granted, you must have a few staples on hand waiting in your kitchen, and those would include tiny tomatoes, red onion,  bacon, a bit of gratable cheese, and salad greens.  Keep some bacon in the freezer frozen into 1-2 piece packages.  And, for greens:   a big container of spinach lasts a long while, makes a great salad, and is perfect for omelets, vegetables sides, and sandwich greens.

Chopped Salads and How to Use a Big Knife

  As solos cooks, your first line of defense could be a great salad.  There's never a problem with making a salad for one and, if you make a chopped salad, make enough (store without dressing or tomatoes) to last a few days.  That way, you'll get the most out of your shopping and get all the veggies you need. 

If you master a basic salad and understand fresh vegetables, you'll also be able to change that salad up:

• Add cheese or boiled eggs
• Add grilled chicken
• Add leftover shrimp from your take-out from last night
• Add chopped pepperoni from that two-day-old pizza in the frig
• Add homemade croutons (using up that old bread)

Most people never learn how to make a good salad, but you're going to.

I have a great recipe (below) for you, but first....  Watch Jamie Oliver's short video on chopped salad:

Watch Jamie Now!  Make a note of how he uses the knife, too.
 

Making Jamie's salad in my kitchen

 In fact, here's a basic, really quick video on holding and using a chef's knife:

How to use a knife!

Alyce's Salad Notes

• Buy greens you like, but buy good-looking greens and skip iceberg lettuce unless you crave a blue-cheese wedge.  Wash them well (Put them in cold water in the sink or a bowl for 5 minutes, swishing several times.)  Drain them well and lay them out on cotton or linen or paper towels. Wrap well and put in a plastic bag or a covered refrigerator container.  Alternately, you can spin them in a salad spinner.
• Add any vegetable or fruit you like or have.  Google salad recipes or go to epicurious.com (great site) and see lots of recipes.  Be brave and mix things up; the recipe police aren't coming.
• If you have fresh herbs, including parsley, just throw them in; you'll be blown away.  (In fact, you can make a great parsley salad and it's easy to grow.)
• Be loving to yourself and be creative:  Make salads you adore so that you'll eat them.
• Make your own salad dressings...  Ok, you might keep a jar of low-fat Ranch (bought in the produce section cold) for veggie dip or to mix with salsa for a great taco salad dressing or fish taco sauce ...also great for a grilled asparagus dip.)
• Most green salads benefit from a squeeze of fresh lemon juice and a sprinkle of salt and pepper before (or instead of) being dressed.