Roasted Chicken Salad

Oh yea? Well, pack THIS in your lunch box! 

I've just finished roasting up a batch of chicken breasts for the week ahead.  I had a little red bell pepper and salad greens leftover from the Chicken Rollups dinner, so I put them together for lunch.  

I roasted the chicken breast my usual way, except I changed the salt and pepper.  Doesn't that sound odd?  "I changed the salt and pepper."  Gone are the days of just "season with salt and pepper."  Oh, I feel a Mickey Rooney rant surging up, must stay on track…roasted chicken salad.  I used McCormick's Roasted Garlic & Sea Salt and Peppercorn Melange, the ones that come in their own grinders.

After grinding enough spices to make one teaspoon each, I was ready to move them to my electric spice grinder (my old coffee grinder).  I COULD NOT get that grinder lid off!  What is up with that!?! It's worse than a child proof cap.  Who came up with this design?  And why won't they let me open it up?

Yes, yes, I'm getting to the salad.

HERE'S THE GOODS ON ROASTED CHICKEN SALAD

• 1 package organic baby lettuce mix
• 1 package organic baby spinach
• 2 small carrots, sliced
• 1/4 red bell pepper, thinly sliced
• 2 slices cooked bacon, crumbled
• grape tomatoes, as many as you want to eat
• roasted chicken breast, sliced, as much as you want to eat
• your favorite salad dressing, or oil & vinegar mix

Wash & prep enough salad greens to make four salads (2 dinner, 2 lunch); storing them in an air tight container for later use.  Any extra greens are wrapped in a paper towel and stored in an 1 gallon freezer bag with all the air removed.

To build the salad, grab a couple of handfuls of lettuce greens per person and top with the remaining ingredients.  Drizzle on your favorite salad dressing, and you're ready to eat!

I cannot get enough of Briannas Creamy Balsamic dressing.