What's Cookin'? Nothing–It's Salad Tonight!

Another hot day had us out of the house most of the day and when it came to dinnertime, I wanted easy and no added heat from the stove. Luckily, I still had some salad fixings in the fridge and a package of Purdue Short Cuts in the freezer.

Purdue Short Cuts are one of my favorite inventions ever–if you can call pre-cooked chicken an invention. I stock up when they go on sale and then on a night like tonight, it's as easy as a quick defrost.

So while the chicken was defrosting, I threw some spring mix onto plates, cut up some carrots and avocado and to balance out the healthiness of the salad, added not one, but two kinds of cheese–gorgonzola and fresh mozzarella. 

Add the chicken, a sprinkle of bacon bits and your favorite salad dressing (mine is Ken's Steakhouse Lite Asian Sesame and my husband likes Chipotle Ranch) and it's a quick, cool, relatively healthy dinner.

Quick Fix

What You Need

• Lettuce or other greens
• Carrots
• Avocado
• Cheese
• Salad Dressing
• Bacon Bits
• Grilled Chicken
• Other nice to have fixings: cucumber, tomato, hard-boiled egg, candied walnuts or other nuts/seeds

What to Do: Prepare your salad, add the chicken and enjoy!