Like most people, I go through seasons when I have to let hobbies go, when the demands in other, less fun areas of life, demand more time. Cooking has always been a long-time joy of mine. But over the last year, it’s taken a back corner (I’m looking at you, pregnancy nausea). When our twin boys were born, we were in survival mode for a very long time. Only now am I starting to find small increments of time to do things I love, for me. To feed my soul and feel like myself again. Getting back into the kitchen feels really good. I’m keeping it simple these days, but I’m enjoying the challenge of coming up with recipes on a time crunch. This salad is a result of that, and it’s remained a favorite for a few months now.


Chicken Chickpea Salad with Red Wine Vinaigrette
2 cups romaine, finely shredded
1 tsp. chopped fresh dill
1/4 cup chickpeas, drained and rinsed
2 Tbsp. capers
2-3 oz shredded chicken breast
1/3 avocado, cubed
2 Tbsp red wine vinegar
juice from 1/2 lemon
2 Tbsp olive oil
salt and pepper to taste
Shred and wash lettuce. Top with dill, chickpeas, capers, and chicken. Combine the red wine vinegar, lemon juice, olive oil, salt and pepper in a jar and shake. Drizzle desired amount over salad and toss. Top with cubed avocado.


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