What I made for lunch!

Easy Fresh Asian Chicken Salad

This was so fast and it was super fresh just what we need for lunch

A quick marinade on the chicken breast and seared in cast iron of course.

I wanted to put a roast on the broccoli, cauliflower and mushrooms so they went into the pan with the chicken and then into the oven.

The rest of vegetables stay crunchy and fresh. It's so colorful it makes it makes you want to eat it.

Yum! Just picked this up from the farmer's market. Puckers Gourmet Kimchi. A few tablespoons chopped up added some heat.

Added in the roasted vegetables and a head of crunchy romaine. This salad really needed the romaine to stand up to all the other vegetables weight. Then I shook up some vinaigrette in a mason jar and tossed everything. Sliced the chicken and I topped it with toasted pecans. Pecans would not have been my first choice for this salad but I wanted the toasty crunch and that's what I had in the pantry. Peanuts or cashews would be great.

Check out all the ingredients and cooking method in the recipes tab.