I am thrilled to be sharing this salad recipe with you today because it has the most amazing, addicting salad dressing recipe to go with it. This salad is all about the dressing! It’s a peanut buttery dressing that goes perfectly with the chicken. I just wanted to keep sticking my finger in the dressing and tasting it. Yum!
This recipe comes from the fabulous new cookbook from my friend Andie Mitchell: Eating in the Middle: A Mostly Wholesome Cookbook. Andie’s New York Times bestseller: It Was Me All Along chronicled her struggles with obesity, losing weight and finding balance. This is her first cookbook- sharing with readers the dishes that helped her reach her goals and maintain her new size. I love that Andie cooks like normal people do (or should!) She cooks mostly healthy meals… and includes some indulgences too. It’s the only way to live!! Here are some recipes I’ve tagged to make from the book: Baked Banana Bread Doughnuts, Sweet Potato Hash, Tuna- Orzo Salad with Parmesan and Basil, Petite Lasagnas, Smashed Roasted Garlic Potatoes, Cauliflower with Bacon, Jerk Shrimp Salad with Mango and Avocado, Creamy Farro with White Beans & Kale, Lemon Roasted Chicken with Moroccan Couscous, Lemon Cream Risotto, Gooey Chocolate Chip Pie and Coconut Oatmeal Cookies with Caramel Drizzle.
A salad packed with protein is my absolute favorite thing to eat for lunch. It’s filling and healthy, and it gets me through the rest of the day without feeling like I need to munch on everything in sight.
And there is that peanut buttery salad dressing I crave so much. It coats the lettuce and other salad goodies perfectly and provides such a delicious flavor to the salad. This is my kinda lunch recipe … and I’d actual love it for dinner any day of the week. You can bet that I’ll be researching more ways to use that oh-so-good salad dressing too!
Here are a few more of Andie’s recipes you might enjoy:
Panzanella Salad with Chickpeas and Feta Southwestern Slow Cooker Pulled Chicken Cheesy Mexican Quinoa Black Bean Casserole
