the balance of sharing

mixed greens chicken goat cheese and avocado salad

 jump to the recipe

In June of this year, we celebrated our ten year wedding anniversary by going back to my favorite happy place: Ireland. It was the first time since our honeymoon that we were taking a trip purely for pleasure, just the two of us. We rented a car and spent one blissful week sleeping, eating, exploring, enjoying.

Mathias Kaleigh Aubry

Prior to our vacation we had made the decision to mentally unplug from social media. It’s not that we don’t enjoy connecting with others and sharing experiences. We do! But we wanted to make sure we didn’t miss the beauty of what we were actually experiencing together, and sometimes finding the right balance requires taking a step back.

The result was so refreshing that now I need a bit of a nudge to get back out there and start sharing again! So this is me, nudging.

frisée arugula goat cheese avocado chicken salad

We ate so well in Ireland! Some truly spectacular dishes that I will try my darnedest to get around to sharing later! But when we got back home I was definitely craving some lighter food.

frisée arugula goat cheese avocado chicken salad

When I was in Montreal a few months ago, my friend Natasha took me to a charming little eatery called Mandy’s. Salad for lunch could sound like an unexciting option, but I was nothing short of delighted by my lunch, and it gave me the idea to incorporate more creative salads into our diet.

ingredients checklist

I’m not typically into big breakfasts, so on any given day come lunchtime I’m ready for something hearty and satisfying. For this salad, the goal was to get the same satisfaction you would get from a main course, without feeling weighed down. I rummaged through my fridge for a good cast of characters and found a leftover chicken breast (that had been lightly coated in breadcrumbs and pan-seared) leftover from a previous meal and knew immediately this would be the perfect use for it! The bitterness of the frisée with the creaminess of the avocado, the sweetness of the cherry tomatoes and the umami from the goat cheese come together to create a truly satisfying lunch that feels good to eat and tastes great.

Everything used in the salad was remaining from a previous meal, even the dressing itself!

leftover dressing

That’s the beauty of a great salad: you can go digging in your fridge and pantry to put together your own signature feel-good salad that’s balanced and good for sharing.

 
mixed greens, chicken breast, goat cheese and avocado salad recipe

for the salad:
mixed greens like baby spinach, baby beet greens, mâche and arugula
frisée (in equal quantity to the other lettuces combined)
1 breaded and cooked chicken breast, cubed
1/2 an avocado, cubed
a handful of halved cherry tomatoes
grated goat cheese, as much as desired
sprinkling of sunflower seeds

for the vinaigrette:
1 tbsp balsamic glaze
1/2 tbsp red wine vinegar
1 clove garlic, finely chopped
1/2 tsp moutarde de Dijon
3 tablespoons rapeseed oil

salad assembly 1

salad assembly 2

Combine ingredients. If making the vinaigrette from scratch, combine balsamic glaze, red wine vinegar, garlic and mustard and slowly whisk in the oil. Reserve half of the mixture for future use.

salad with a cocktail

This salad may be the main course, but it does come with a pretty cocktail on the side! Check in for that simple recipe next!

posted in sideshows, the main event, the opening act .

2 Responses to the balance of sharing

  1. Such a great salad recipe, Kale! Excellent combination of ingredients. Where can I find rapeseed oil?

    • kale says:

      Thanks for your comment Agness! Rapeseed oil is very common here in France, perhaps less so in your area. I find it in the oil and vinegar aisle at my local supermarket, tucked in among the sunflower and vegetable oils. But any mild flavoured oil would do. Take care!

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