Easiest way to reinvent the roasted chicken we made in Episode 1? Throw it on a salad. A quick note about salads: I tend to like mine with fewer ingredients. I generally think less is more– in food and in life– and I find salads with too many flavor profiles to be less enjoyable. Second, it’s laziness! You know I do my best to eat a salad-type-thing each day, but it takes a long time to chop up those vegetables! I’m much more likely to make it happen if I’ve only got 3-4 to cut up, instead of say, 7-8.

Shredded Rosemary Chicken Salad

(Serves 2-4)

1 ½ cups (eyeball it) Cooked and shredded Lemon Rosemary Chicken

1 box prewashed Spring Mix

1 large carrot, chopped

Red or Vidalia onion, sliced

Red pepper, julienned

Grape tomatoes, quartered

Crumbled Feta cheese

Combine ingredients in a large bowl. Toss with dressing and serve.

If you want to be a bit jazzier in terms of presentation, you can arrange the toppings in groups of like items on the bed of lettuce, like the “pie chart” style shown here.

Simplest Balsamic Vinaigrette Ever

3 Tablespoons Light Olive Oil

1 teaspoon balsamic vinegar

Salt & Pepper to taste (optional)

Combine ingredients in a mini Tupperware-type container that has a lid. Shake vigorously to mix. Toss with salad. That’s it!

A couple notes: I actually prefer light oil to extra virgin for dressings because it’s a milder flavor and less heavy on the veggies. Also, this dressing is all about the balsamic. I’ve tried a zillion kinds and my favorite is the Barrel Aged kind by Wine Country Kitchens. I don’t love vinegary flavor, but this one is sweet and thick and has just the right amount of tang. It basically makes the dressing—and is well worth the $10 per bottle. If you don’t have that one available, look for one that has a rich, dark, caramel color and almost viscous-looking consistency (not too thin) at the grocery store.

Photo by Lauren Hunter