Green Salad with Grilled Chicken, Pineapple, and Peppers

I love not having to think too hard about dinner!  And, I love it when I can come up with something light for dinner without a lot of exertion (physical or mental).  As it is our twentieth day of weather over 100 degrees, something light and cool was a great option.

Having grilled a surplus of chicken a couple of nights ago, I had a great “go-to” starter for this meal.

I created an Asian type dressing, grabbed some organic field greens (from the store, not from my garden—it is too dang hot for lettuce), and bought some fresh pineapple from the produce section of the grocery store.  (I am also not in Hawaii so the pineapple is definitely not local either.)

But, I did have peppers in the garden!

Colorful peppers from our own garden!

I sliced up some of the leftover teriyaki chicken, topped the salad greens with them, and arranged peppers and pineapple around the plate.  Then I drizzled on a tablespoon or two of salad dressing.

Asian-Inspired Salad Dressing

1/4 c. rice vinegar
1 T.  soy sauce
1 T. sesame oil
1/4 c. canola oil
1/4 c. water
2 large garlic cloves, minced
1 T. agave nectar

Throw ingredients in a blender and pulse until incorporated.

This is a really light dressing.  Sesame seeds could be added to this dressing or simply sprinkled on top of the salad.  I am going to use this dressing as a marinade for pork later this week.

After two dinners and multiple lunch sandwiches for the hubby and one salad lunch for me, the surplus chicken is now gone.

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