Last night was my turn to host book club, and I was on Day 4 of a 10-day detox
plan. (If you follow the link, the full plan is 30 days, but the first 10 days are a
super-strict introduction that can act as a stand-alone detox.) This sublime salad
that I invented fit my detox perfectly and was a hit both for its flavors and how
gorgeous it looked on my Thanksgiving turkey platter!
Some friends and my beloved MIL asked for the recipe when I shared the pic
on Facebook, so here it is:
Spring Mix greens to cover the platter, leaving about 2 inches around the perimeter
10 Cherry tomatoes, halved/ quartered; placed in the center of the greens
1 Avocado diced; placed in a circle around the tomatoes
1-1/2 cups White Meat from rotisserie chicken; placed in a circle around the avocado
1 Can of Chickpeas, roasted (recipe below prep picture); placed in a circle around the chicken
3 large Sweet Peppers, sliced and pan roasted with Mrs. Dash Southwest Chipotle; placed in a circle around the perimeter of the platter
Small bunch of Cilantro, diced and spread over the whole salad
5 Green Onions—green parts diced and spread over the whole salad
1 Can of Black Beans, warmed—serve on the side, as they tend to spread and darken the greens
*Stonewall Kitchen Cilantro Lime Dressing—this dressing made the salad, and I found it at my local gourmet shop.
Roasted Chickpeas—I love these as a snack, too. I made some day 2 of the detox and munched on them at my desk all morning.
Drain a can of chickpeas
Pat chickpeas dry with a paper towel
Put chickpeas in a locking bag or container and add:
1 Tbsp. olive oil
Chili Powder, Cumin and Smoked Paprika to taste
Lock bag or container and shake well
Pour seasoned chickpeas on a foil lined baking sheet and bake at 450o for 30 minutes.
There was even enough left over to have for lunch on my coworkers’ tailgate today.