My Favorite $28 Salad Creation from Trader Joe’s in The Shops At Kenilworth
Ever since Trader Joe’s popped up in The Shops At Kenilworth I have been obsessed! Not only are their prices amazing but the quality of their fruits, vegetables, and meats are up there with any other grocery store I have shopped. I love that they have both premade and prepackage items as well, it makes it easy to come up with dinners that are quick and healthy! I came up with a recipe that Steve and I both really like and it is great for lunches or an add-on for dinners. I don’t know about you but regular cold salads are just really boring and I never want to eat them, so I came up with a trick to dress up a salad and make it more appealing and so delicious! That trick is to add different roasted vegetables, a protein and an avocado (of course). Another little hack I like to do is to buy a salad kit so dressing and some other delicious toppings come with it like nuts, tortilla strips, and cheese! I am sharing the recipe below along with the steps on how I make it and at the bottom of the page, there is a downloadable PDF so you can keep the recipe and make it yourself! I even added a BONUS recipe that is another favorite of ours, I make it at least once a week and you can get all the ingredients at Trader Joe’s as well! I made it for my girlfriends a few weeks ago and they have been asking for the recipe so it is a good one!
Warm & Cold Veggie Chicken Salad
Prep Time: 25 min
Serving Size: 3-4 people
Avocado Oil (6 tablespoons)
Everything but the Bagel Seasoning
Southwestern Chopped Salad Kit
Sweet Potato (1 small)
Broccoli (2 cups)
Red onion (1/2)
Green pepper (1/2)
Organic Chicken Thighs (3 thighs)
Season chicken thighs with salt & pepper and add to pan with 3 tablespoons of Avocado oil. Sautee and flip until fully cooked and let rest.
On a flat pan add aluminum foil and preheat oven to 345 degrees.
Peel and chop sweet potatoes, onion, pepper, and broccoli and put in a bowl. Add oil and spices on top and toss. Pour veggies into the pan and put in the oven for 20 minutes.
In a large bowl add contents of the salad kit (besides the dressing) and sliced up avocado.
Once the chicken is ready – dice into pieces add to the salad along with the roasted vegetables.
Stir all content together, add dressing and serve!
Notes: I like to add the dressing to each individual serving so the salad does not get soggy. I also like to put the leftovers in mason jars in my fridge for easy lunches throughout the week!
I went through the steps on how to make this recipe on my Insta stories and saved it on my highlights so CLICK HERE to check it out!
Downloadable PDF Trader Joe’s Recipes!
CLICK HERE to download: Warm and Cold Veggie and Chicken Salad
CLICK HERE to download the BONUS recipe: One Pot Taco Salad
Do you have any recipe favorites that are your go-to from Trader Joe’s?! Let me know in the comments below so I can try them, I am always on the hunt for new ones!
*The post is in collaboration with The Shops at Kenilworth*