If you haven’t heard, California still thinks it’s summer.
It’s been 85 + degrees here, hot, dry, and just perfect for the beach- not the pumpkin patch. While desperately longing to wrap myself in cozy scarves and whip up hot chocolate, I’m fanning my neck and rehydrating with iced tea.
Needless to say, we’re still in salad season here. I’m craving light and satisfying lunches: salads with a protein + veggies + greens.
This salad combo is a bit unexpected, but so, so good: olive-oil fried chicken with creamy white beans, savory artichoke, cooling cucumber, salty bits of parm, and finally, toasty smattering of pine nuts. It was born out of my fridge, and a desire for more greens in my life: spinach, artichoke, and cucumber.
- 2 boneless, skinless chicken thighs
- 1 cup white beans
- Large handful of fresh spinach, or other greens
- 1/2 cucumber, peeled
- 3-4 marinated artichokes
- 1 oz parmesan, crumbled into chunks
- 2 tablespoon pine nuts
- 2 tablespoons olive oil
- 2 tablespoons balsamic
- salt + pepper to taste
- First, prepare your chicken. Heat up 3 tablespoons olive oil over high heat until hot but not smoking. Season chicken thighs heavily with salt and pepper. Fry each side in olive oil over high heat for 2 minutes, until browned. Cover pan, turn heat to medium-low and cook for additional 8-10 minutes, or until cooked through. Should have a golden-brown crust, and be irresistibly crispy. Remove from heat.
- Slice up the cucumber, then slice up chicken into pieces. In two bowls, assemble the salad, with all ingredients divided: place spinach in bowls first, then layer with white beans, chicken, artichoke, cucumber, and parmesan. Garnish with pine nuts, and drizzle on olive oil + balsamic. Season with salt + pepper.
- Enjoy your salad with a friend and a nice glass of cool white wine, if you’re in the mood 😉