Preparation is the key.
Topping
- a can of corn
- halfs of small cherry tomatoes
- carrot peels (I used the peeler and peeled the carrots to the core)
- pack an avocado (its better to cut up fresh avocado on the spot... black avocado is gross)
- pack fresh Parmesano Reggiano or you can bring regular Parmesan
- dressing (scroll down for recipe)
Lettuce
You can just chop up your own lettuce or get them in pre-chopped packs. I like to chop my own, it's crunchier and fresher.
The Dressing
Mix (whisk) the following ingredients in a bowl
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon of mustard
- i/2 tablespoon of agave syrup
Chicken (optional)
I used two large chicken breasts, butterflied and marinated with lemon, olive oil, salt and pepper. This is actually a perfect chance for you to develop your "eye-balling" skills... Trust me, you can't really mess up the seasoning on this one... just few pinches of salt and pepper... drizzle olive oil... squeeze one lemon... that's it!
My favorite marinating technique is zip-lock bag the meat and marinate... push out the air... zip and refrigerate... in this case, refrigerate minimum 3-5 hours or overnight.
When the marinating stage is done, pan grill the chicken in an oiled grill pan. 3-4 minutes on each side on high heat, cut into strips and serve.
There ya go, bring your own salad bar to work!
