A Spring Chicken Salad

Normally when we hear the phrase “spring chicken” it usually reminds us that we are no longer as young as we used to be, and we don’t have the same get-up-and-go that we once did. However, this time, I mean it in a completely different way. This time, I literally mean a spring chicken salad. 🙂

The calendar says it is spring, but here, we’re still not so sure about that. The thermometer keeps telling us something different. Right now the mercury readings are all over the place. One day it’s warm, then the next day it snows, then the snow melts and it is warm again, and then back to snow. Who knows?! This also makes it challenging to know what to prepare for dinner as well. Yesterday, it was salad weather. This beautiful, colorful and healthy salad was made mostly from leftovers.

I used my leftover Greek lemon chicken, and the asparagus from that same meal. Greek Lemon Chicken and Potatoes I added some of my pickled onions Pickled Onions I had made earlier for my Old World/New World fiesta Old World/New World Fiesta as well as a shredded carrot, diced tomato, Manchega cheese for Larry and avocado slices for me.

Then I topped it all off with the remainder of my lemon vinaigrette Roasted Vegetable Salad with Lemon Vinaigrette and some toasted pepita seeds. To round it all off, I added some warmed pita bread and hummus with a glass or two of Chardonnay on the side. Delicious!

It was perfect, and it was actually a good salad day too. Today, the weather is changing on us once again, so today it will be time to turn the oven back on. This is our typical weather pattern for this time of year. No one knows what to expect, so it’s best to just be prepared for anything. 🙂

Life is unpredictable. Be prepared for all of life’s unexpected pleasures and challenges. Make the most of it no matter what life offers you. Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.