Loaded with artichokes, Kalamata olives, feta, chicken, and quinoa, this is a hearty salad loaded with flavor and texture that keeps for days! Get to the recipe..
We ended our Boise trip with cocktails at the airport, where the lovely, but solo waitress accidentally missed us twice as she carried our fish and chips around the bar. We weren’t mad (we had cocktails). Nor were we in a HUGE hurry (the Hawks game was on). And so, after we tried to cancel our order and instead got a fresh plate of fish and chips for free – hooray! – we moaned and groaned with the fellow sea of blue over Sherman’s onslaught of outbursts.
And now here we are. Back in Seattle with three scant months until we ring in 2018 with all the tacos and toasts a gal could want (which is a lot, in case you’re asking).
Garrett is in full workout mode. The garden has calmed down. And the terrorist (aka Zeus) is starting to become quite the companion.
I’m in the midst of my second week of ‘Project 15’ – a promise to myself of a 15-minute minimum workout sesh. Because I’ve let my old self (I’m only 32) get a little soft around the belly with too many chicken wing Sundays and deep-dish Fridays.
Because between work and my social life, my health has too often taken a back seat. And because I’m coming to realize not working out is increasingly detrimental to my creativity. And to my ability to fit into my favorite pair of jeans.
It’s all for the jeans people. It’s all for the jeans. And for the excuse to make this salad, which is a play off an artichoke salad I had from PCC. To make it heartier, I added chicken, garbanzo beans, and quinoa. I also did a little DIY dressing. But it’d be mighty tasty with a lemon vinaigrette or a red wine vinegar slurry.
Artichoke Power Salad
This salad is a great prep-ahead lunch item, as it can keep for several days and actually tastes better on day two and three than on day one!
1 bunch kale, chopped
12 ounces shredded chicken
½ head red cabbage, thinly sliced
1 13.75-ounce can quartered artichokes packed in water, drained and chopped
4 ounces Kalamata olives, pitted and chopped
1 small red onion, thinly sliced
1 yellow bell pepper, seeded and thinly sliced
¼ cup sunflower seeds
6 ounces feta, crumbled
1 can garbanzo beans, rinsed and drained
2 green onions, sliced
1 cup quinoa, cooked as directed and cooled
In a large bowl, combine kale, chicken, cabbage, artichoke hearts, olives, red onion, bell pepper, sunflower seeds feta, garbanzo beans, and green onion. Toss lightly to combine. Gradually add dressing to veggie-chicken mixture, tossing to coat. Only add enough to coat all the ingredients.
Divide evenly between six good-sized bowls. Split quinoa between the bowls. Serve cold or at room temperature.
4 TBS white wine vinegar
10 TBS olive oil
1½ TBS Italian parsley, chopped
1½ TBS minced garlic
1½ TBS thyme, chopped
Salt and pepper to taste
Add all ingredients to a medium bowl. Whisk until fully combined.
More Salads Great for Make-Ahead Lunches
Buffalo Chicken and Broccoli Bowl
Chicken + Spicy Wing Sauce + Tangy Garlic Greek Yogurt Dressing = a salad riff on buffalo chicken wings.
Butternut Squash and Kale Salad
Packed with healthy kale and loaded with hearty wheat berries, this salad is dressed with a brown sugar balsamic dressing that’s downright addicting.