Let’s be real, salads Suck. Yes, I wrote suck with a capital S. They’re boring and by the end of it I just want some fries. So, when spring rolls around and the fresh sweet veggies start popping up at farmers markets and grocery stores, I love seeing some salad inspiration. Maybe I'll make the beautifully plated bowl of greens or maybe I won’t but the chances of me buying more veggies and forcing myself to eat them so I don’t waste food or money is most likely higher. My body, health and wallet all thank me for it. So, I thought it would be nice to share my spring salad recipe as some salad inspo for you!

My base starts out with a mix of sweet butter lettuce and peppery arugula. Next, comes the good stuff, crispy chicken thighs, grilled halloumi (because I literally cannot live without cheese), crunchy homemade croutons, sweet peppers, crispy cucumbers, and pickled onions all tossed together in a zippy, bright, garlicky, and tangy dressing. Imagine a big bite with just a little bit of everything on it! My promise to all my salad hating friends is that you will like this salads! And for all you healthy humans out there, what’s your favorite salad at the moment? I could love some salad inspo!

Crispy Chicken & Garlic Confit Salad

Salad Ingredients:

• 2 chicken thighs( boneless, skin on)
• Salt and pepper to season
• 1 red onion
• ½ cup of vinegar
• ½ cup of water
• 1 teaspoon of salt
• 1/4 cup of halloumi cheese, sliced into cubes
• 2 -3 thick slices of bread
• 1 pack of Arugula
• 1 pack Baby or butter lettuce
• 3 -4 cucumbers
• 1 red pepper
• 1 orange pepper

Garlic Confit Dressing Ingredients:

• ¼ cup of olive oil
• 1 head of garlic
• 2 teaspoon of mustard
• 2 teaspoon of maple syrup
• Pinch of Chili Flakes
• Juice of 1 lemon
• Salt & pepper to taste

Salad Instructions:

1. Start by seasoning the chicken thigh with salt and pepper. Set aside to marinate.
2. Next, thinly slice the red onion from root to tip and pack into a jar. Pour the vinegar, water, and salt into a pot and heat just to melt the salt. Pour over the onion and let sit.
3. In the meantime, grab a pan, and bring to medium heat. Drizzle in some oil and place the chicken thighs skin side down. Let it sear for 4 -5 minutes before flipping and searing the other side for another 2 - 3 minutes. Remove from pan and let cool.
4. Next, add in the cubed bread and toss in the leftover chicken fat. Let it toast for 1 -2 minutes and then flip to toast the other side.
5. Remove the crotons and add in the halloumi cheese. Sear until nice and crispy. It should take around 1 minute per side.
6. Next, cube up the cucumbers and sweet peppers. Now, with all the components of this salad finished. We can assemble our salad. In a large bowl mix together the argular and baby lettuce. Top with cubed chicken, grilled cheese, croutons, pickled red onions, cucumbers and peppers.
7. Pour over my garlic confit dressing & enjoy!

Dressing Instructions:

1. Peel all the garlic and cut the head off. Add to a small pot with 1/4c of oil. Set the stove to low and let cool for 20- 25 minutes or until the garlic is fork tender.
2. In a food processor or small blender, combine the rest of the ingredients and blend until emulsified. Give it a taste and adjust for lemon or salt as necessary.
3. Pour into a jar or bottle and save in the fridge until ready to use.

Confession Time: I Hate Salads… But I’m Obsessed With This One

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Ingredients:

Salad:

• 2 chicken thighs( boneless, skin on)
• Salt and pepper to season
• 1 red onion
• ½ cup of vinegar
• ½ cup of water
• 1 teaspoon of salt
• 1/4 cup of halloumi cheese, sliced into cubes
• 2 -3 thick slices of bread
• 1 pack of Arugula
• 1 pack Baby or butter lettuce
• 3 -4 cucumbers
• 1 red pepper
• 1 orange pepper

Garlic Confit Dressing:

• ¼ cup of olive oil

• 1 head of garlic

• 2 teaspoon of mustard

• 2 teaspoon of maple syrup

• Pinch of Chili Flakes

• Juice of 1 lemon

• Salt & pepper to taste

Instructions:

Crispy Chicken & Garlic Confit Salad Instructions:

1. Start by seasoning the chicken thigh with salt and pepper. Set aside to marinate.
2. Next, thinly slice the red onion from root to tip and pack into a jar. Pour the vinegar, water, and salt into a pot and heat just to melt the salt. Pour over the onion and let sit.
3. In the meantime, grab a pan, and bring to medium heat. Drizzle in some oil and place the chicken thighs skin side down. Let it sear for 4 -5 minutes before flipping and searing the other side for another 2 - 3 minutes. Remove from pan and let cool.
4. Next, add in the cubed bread and toss in the leftover chicken fat. Let it toast for 1 -2 minutes and then flip to toast the other side.
5. Remove the crotons and add in the halloumi cheese. Sear until nice and crispy. It should take around 1 minute per side.
6. Next, cube up the cucumbers and sweet peppers. Now, with all the components of this salad finished. We can assemble our salad. In a large bowl mix together the argular and baby lettuce. Top with cubed chicken, grilled cheese, croutons, pickled red onions, cucumbers and peppers.
7. Pour over my garlic confit dressing & enjoy!

Dressing Instructions:

1. Peel all the garlic and cut the head off. Add to a small pot with 1/4c of oil. Set the stove to low and let cool for 20- 25 minutes or until the garlic is fork tender.

2. In a food processor or small blender, combine the rest of the ingredients and blend until emulsified. Give it a taste and adjust for lemon or salt as necessary.

3. Pour into a jar or bottle and save in the fridge until ready to use.