April Showers Bring May……Salads!

I am so ready for spring.  Not that April “official” start of spring when it’s still snowy and cold. I mean real spring – when trees start turning green and I can finally put my super-attractive, dog-walking down vest away.

Every season has unique culinary characteristics, and for me, spring says salad loud and clear.   As the days lengthen and my wonderful St. Paul Farmer’s Market opens, I’m ready to bring on the greens.  To entice you to join me, I will share a delightful salad recipe on the blog each week in May.

This delicious Chicken Airport Salad from my dear friend Brad is the perfect place to start.  He found this terrific salad at a restaurant in the Sacramento airport, proving that it is possible to enjoy delicious, healthy food even when you are traveling.  Airport food has come a long way baby!

Brad is a wonderful friend, a fellow foodie and a fantastic cook.  He easily recreated the salad (known forever now as Chicken Airport Salad) and added a few of his own special touches.  He and I had the pleasure of making it together last week, and added a few more.  This is a tasty and versatile salad. It’s easy to swap components to include your favorites and what you happen to have in the kitchen.  The vinaigrette is terrific, so feel free to double the batch – you’ll love it on salads all week long.