This recipe is all about summer. Warm sunshine, birds chirping. Fresh veggies. Vibrant colors. A crisp, cool salad is just perfect. When the weather warms up, I really start craving fresh produce. I eat it every day, every meal, every snack. Just so delicious. It’s amazing how when you start eating real food how delicious things like peppers and carrots taste. So yummy.
I was working in the garden with my mom the other day (read: Mom was working in the garden, I was standing and looking picturesque amongst the plants) and I noticed the chives in full bloom. I seemed to recall that chive flowers were edible, but I wasn’t sure. So I started eating some, and they tasted pretty good. Then the idea for this salad just popped into my head! What a wonderful way to add a new color (more nutrients!) to a salad!
And because this salad is all about real, fresh food, here’s a picture of one of our little friends:
Isn’t he cute??
Ready to get cooking??
- You can cook the chicken thighs in multiple ways. I chose to cook mine in a skillet, but you can also bake or poach them.
- To prepare the chive flowers, first make sure that your flowers are organic/not sprayed with any chemicals or weird stuff. Then just pick the flowers and pluck the little individual flowers from the big flowers. Use the little ones in the salad; no additional preparation needed.
- You can use regular chives instead of flowers, but I thought the flowers were fun.
[Tweet “Put chive flowers to use with this crisp, fresh chicken salad!”]
- chicken thigh - 2 cups chopped cooked
- celery - 2 ribs, chopped
- onion - 1/2 cup chopped
- grape tomatoes - 1/2 cup halved
- yellow pepper - 1 medium, chopped
- chive flowers - 1/4 cup
- extra-virgin olive oil - 2 tablespoons
- white wine vinegar - 2 tablespoons
- salt - to taste
- salad greens - 3-4 cups
- In large bowl, combine the chicken, veggies and chive flowers. Toss. Drizzle on olive oil and vinegar and toss again. Add salt to taste. Serve over salad greens.