Salad for the Week

This is a good example of collaboration. Salad the obvious lunchtime choice is so boring and mundane. Who ever said salads couldn’t be finger-licking-good? Will and I hate when we order a salad only to have the dressing be too much or not enough. Or, the ingredients are under or over portioned. You know, that wedge salad with the 3 crumbles of blue cheese, 4 croutons and one tomato slice. How do you eat that? This salad recipe can be modified many ways to keep your lunch routine fresh.

-Saucy Mama


Chicken: 7-8 servings (2 tenderloins for each salad)

1 ½ pounds chicken breast tenderloins (approx. 15)

1 tablespoon Extra Virgin Olive oil (more as needed)

Saucier Willy’s Lemon Pepper Seasoning to taste

Dressing: 1 serving

                1 tablespoon Extra virgin olive oil

                ½ teaspoon balsamic vinegar

                1 teaspoon Saucier Willy’s Fig’N’Berry Simple Syrup

                ¼ teaspoon lemon juice

                Saucier Willy’s Castaway Finishing Salt

                1 sprig of thyme

Salad: 1 serving

                1 cup Arugula salad mix

                3 slices of fresh peach

                2 teaspoons goat cheese

                1 tablespoon Pecans


Sub any protein for the chicken, any nut or seed for the pecans, any vinegar for the balsamic vinegar, any Saucier Willy simple Syrup for the Fig’N’Berry simple syrup, any citrus juice for the lemon juice, any cheese for the goat cheese, any Saucier Willy seasoning for the Castaway Finishing Salt, and any fruit and salad mix to replace the peach and arugula salad mix.


Use Cannaoil instead of extra virgin olive oil in the salad dressing.

How To

For the Chicken: Wash/Rinse your chicken. Drain. Put your chicken in a bowl with the olive oil and Saucier Willy’s Lemon Pepper Seasoning. Mix thoroughly. Use high heat to get the pan hot and add 1 tablespoon of olive oil to the pan. Put your chicken in. Cook 5-6 minutes per side. Set aside. Cooking one 1 ½ pound pack of tenderloins will give you enough chicken for the week!

For the Salad: Put 1 cup salad mix on a plate. Slice the peach. Halve 3 slices. Add the peaches, cheese, pecans and chicken to the salad mix.

For the Dressing: Combine oil, vinegar, thyme, Saucier Willy’s Fig’N’Berry Simple Syrup and Castaway Finishing Salt and lemon juice in a bowl. Use a whisk or an immersion blender to make the mixture homogenous. Pour over salad and enjoy.