Mega Salad

Yesterday, I had a very nice visit with my friend Chris.  Both of us like to eat healthy food, so instead of eating in a restaurant, we decided to make a great big dinner salad.  As my arm is still in a cast, it was great to have someone do all the knife work for me -- especially cutting up the carrots and the onion!

I'm the first to admit that I sometimes make larger quantities of food than needed .... yesterday was no exception.  I call it The Mega Salad.

The Mega Salad

Protein:
2 Chicken Breasts
1 tbsp Olive Oil
1 tbsp Oregano
Cracked Pepper

Veggies:
1 to 2 heads of Romaine Lettuce
1/2 large Sweet Onion such as Vidalia or Red
6 to 8 Carrots
1 large Firm Tomato
2 Avocados
4 to 5 large Stalks of Celery
12 oz Mushrooms (Sliced)
1 to 2 large Red Bell Peppers

Dressing:
1 large Tomato
1/2 large Sweet Onion
1 tbsp Olive Oil
1 tbsp Pureed Garlic
1 tbsp Cracked Black Pepper
4 oz Crumbled Feta -- we used Herb and Garlic flavour. Yum!

• Slice chicken into bite sized pieces.
• Heat oil in a frying pan and saute the chicken with the oregano and cracked pepper.
• Remove from heat and set aside to cool.
• Chop/slice/shred the veggies into similar sized pieces and place in a bowl.  A very LARGE bowl.  Add the cooled chicken and toss to mix.
• For the dressing, chop the second tomato so finely that it is almost pureed.  Place this in a second bowl.
• Grate the second onion half into the tomato puree.
• Add the garlic, olive oil, oregano and pepper then stir until mixed.
• Pour this mixture over the salad.
• Top with the crumbled feta.