Rainbow Salad with Chicken and Maple Cayenne Vinaigrette

Happy weekend!

Well, it's already Monday but I started this on Saturday, and it's taken me this long to get it posted. I can't seem to carve out more than an hour or so on the weekends to get on the computer anymore. Regardless, I've had the best weekend after a pretty rough week, so I'm in a happy, chipper kind of mood. Mainly because I'm over that nasty stomach virus, I wouldn't wish that sucker on my worst enemy. I haven't been that sick in a long time. It takes a lot for me to be out for the count and even I had to cancel two days of classes!

Last Wednesday I started to feel much better, and now I'm just trying to dig myself out of the hole it caused with grading and prep. Such is the life of a teacher.

Anyway, I wanted to pop in and share a fantastic salad I made that came out way better than I expected. Since I was sick the first half of the week I didn't eat much so I found myself left with a few random things in my fridge that I needed to use up. Two of those things were a bag of "Rainbow Salad" and a package of pre-cooked southwestern grilled chicken.

I pulled them together with a quick vinaigrette, and it was the perfect combo of fresh-premade and spicy-sweet.

Rainbow Salad with Chicken and Maple Cayenne Vinaigrette may become my new go-to for fast weekday lunch prep. It's a little heartier than a traditional salad with all the raw crunchy veggies it has in it, and I can grill some extra chicken when I make breasts for the family. Here's how I made this batch.

📖 Recipe

Rainbow Salad with Chicken and Maple Cayenne Vinaigrette

Roni Noone

Rainbow Salad with Chicken and Maple Cayenne Vinaigrette is a quick, easy and tasty salad idea using a couple of premade ingredients and combining them with a fresh vinaigrette. 

5 from 1 vote

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Dinner, Lunch

Cuisine Any

Servings 2 servings

Calories 221 kcal

Ingredients

  

1x2x3x

• 1 tablespoon apple cider vinegar 15ml
• Juice of 1 lemon ~1 oz
• ½ teaspoon cayenne pepper more or less to taste
• healthy pinch of salt
• 1 tablespoon maple syrup 21g
• 2 teaspoon extra virgin olive oil 10ml
• 6 oz Southwestern Grilled Chicken Breast Strips
• 1 12 oz bag of Rainbow Salad Mix

Instructions

 

• Whisk all ingredients together except the chicken and vegetables to make the dressing.
  1 tablespoon apple cider vinegar, Juice of 1 lemon, ½ teaspoon cayenne pepper, healthy pinch of salt, 1 tablespoon maple syrup, 2 teaspoon extra virgin olive oil, 1 12 oz bag of Rainbow Salad Mix
• Toss the veggies and chicken with the salad.
  6 oz Southwestern Grilled Chicken Breast Strips
• Separate into 2 servings.

Notes

• If you can't find the Rainbow Salad mix, a broccoli slaw would work just as good! 
• Same with the chicken, 6 oz of any precooked or leftover grilled chicken would work great. 
• I ate one serving immediately, but the salad did get better as it sat. 
• ½ teaspoon of cayenne pepper is quite spicy. Make sure to adjust to your taste. 

Nutrition

Serving: 1/2 the recipeCalories: 221kcalCarbohydrates: 21gProtein: 24gFat: 7gFiber: 4gSugar: 12g

Keyword chicken, Maple Cayenne, salad, Vinaigrette

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