Circumstances can get interesting while you’re traveling, and we’ve been craving fresh veggies like crazy since coming home. We ate lots of cooked veggies in the last few weeks, but not a single salad. And I’ll have to say I came home extra grateful for the simple things like a stove that doesn’t run out of fuel. Or for a kitchen sink to easily wash veggies and make a salad! We love sheet pan dinners, but it’s taken me a couple of years to make the connection that I could also use the whole sheet pan method for salads. The chicken and veggies get roasted together with spices all in one sheet pan. While everything is roasting, you assemble the salad and make the dressing. Once the chicken and veggies are cool enough to handle, chop/slice the chicken up and arrange/toss the salad together. This recipe is also fantastic for salad jars. You simply layer in the ingredients starting with the dressing, then veggies and chicken, then cherry tomatoes and lettuce. I like to store the pumpkin seeds separately so they remain crunchy and I add the avocado right before I eat the salad jar. I have lots of upcoming fall yumminess planned, and if you have any requests, be sure and let me know! But before those vine-ripe tomatoes disappear for another season, be sure and try this salad out because it’s just packed with flavor. 5 from 1 review
