It’s called birthday salad because it was made by three people who celebrated their birthday last month — Buddy, Laura and myself. Just like my rotisserie chicken salad, this one is savory and filling as it has everything in it — meat, vegetables, fruit, egg and even nuts. Laura prepped the veggies, Buddy grilled and cut the chicken and yellow pepper, and I made the salad dressing. We had some hard-boiled eggs lying around and Speedy decided to cut and throw them in too. The result was just delectable.
There is no right or wrong proportion for the ingredients. Use as much or as little of everything depending on how meaty or fruity or nutty you like your salad. If you have the time and inclination, you might want to add herbed croutons too.
Start by making the dressing. You want to give it time for the flavors to infuse.
Cut up the ingredients.
Place all the salad ingredients in a bowl, drizzle in the dressing, toss and serve.
- 6 cups salad vegetables (e.g., lettuce, or a mix of different varieties of lettuce, arugula, tomatoes, cucumbers)
- 2 chicken breast fillets (seasoned minimally with salt and pepper then grilled)
- 1 to 2 roasted bell peppers
- 1 handful toasted and chopped nuts (we used walnuts)
- 2 hard-boiled eggs sliced
- 1 to 2 handfuls seedless grapes halved
For the dressing
- 1/4 cup plain yogurt
- 1/4 cup extra virgin olive oil
- juice of 2 lemons (if you have the time, I suggest that you add the lemon zest too — see tips)
- salt to taste
- cracked black pepper to taste
- 1 tablespoon sugar or to taste
- 1/2 teaspoon chopped tarragon
- 1/2 teaspoon chopped parsley
- Mix together all the ingredients for the dressing.
- Cut the chicken and pepper into bite-size pieces. Do the same with the tomatoes and cucumbers, if using. Tear the lettuce into smaller pieces.
- Place the veggies in a salad bowl. Add the chicken, pepper, eggs, nuts and grapes. Drizzle the salad dressing over everything. Toss lightly. Serve.