Showoff Salad

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.