knockoff salad

Last month I dove head first into the season of salads with a very delicious orzo salad, compliments of Cooking Light.  After two batches, it was time to move on.

Last week, I ate lunch at a little dive in Vestavia, and I ordered a salad that was very tasty.  And more importantly, very achievable in my own kitchen.

This isn't a technical recipe, and it's not identical to the restaurant version, but it's oh-so-yummy, and worthy of sharing.

Bistro V Knockoff Salad, the Way You Like It

3 boneless, skinless chicken breasts

1 bunch of asparagus
1 package of spinach tortellini (in the fridge section of your grocery store)
1 can of cannellini beans (aka, navy beans, white beans, or Great Northern beans)
1 can of quartered artichoke hearts
1 jar of sun-dried tomatoes, packed in oil
1 bag of romaine lettuce
Balsamic basil vinaigrette (prepared in a bottle)

Preparation steps that can be done ahead of time:

1. Grill up your chicken the way you like it.  I did some simple seasonings -- salt, pepper, garlic powder, and cayenne pepper -- and just used my grill pan.  Whatever works.  Let the meat rest for a few minutes, and then dice it up into bite-size pieces.  Set that aside.
 
2. Prepare your asparagus the way you like it.  I steamed mine, although grilling or roasting would be very tasty as well.  After it cools, chop the stalks into 2-inch pieces.  Set that aside, too.
 
3. Prepare the tortellini according to the package directions.  Drain, and rinse in cold water.
 
4. While any of the above are in the works, use the down time to drain and rinse the can of beans, and drain and blot the artichoke hearts.  (The artichokes have a serious water-retention tendency, so dry them out extra well.)
 
5. Chop up the sun-dried tomatoes, and set those aside.

Assembly steps, for when you're ready to chow down:

1. Place some romaine lettuce on the plate, and top with tortellini, grilled chicken, asparagus, beans, artichokes, and sun-dried tomatoes.  Just use the quantities you're feeling.  The way you like it!
 
2. Dress it up with basil vinaigrette, and you're ready to go!

Other notes:

1. The restaurant used Kalamata olives, not sun-dried tomatoes.  Either is delish.
 
2. I think a homemade basil vinaigrette would be extra-special, but I just wasn't that ambitious this weekend.
 
3. Store each prepared ingredient in its own container, and it's a super-fast lunch prep all week long.

Eat it up, y'all.  And be creative with your own variations!