Recipe: Seattle Market Salad

Today’s truth: there is nowhere I’d rather be in the world than Seattle on a sunny summer day.  That’s right – nowhere.  I’ve been around the world and back again and the only city that contends with Seattle’s beauty is Sydney, Australia.  Both are pristine, modern cities with ample natural beauty and gorgeous harbors.  What gives Seattle the knock-out punch? It’s home. Duh.

The Market at Sunset

Sunrise, perfected.

Twilight at the Olympic Sculpture Garden

Seattle’s most famous market inspired lunch today.  At least once every week, I get lost at Pike Place Market, wandering through the stalls, admiring flowers, flirting with men that throw fish around for a living and listening to acapella groups outside the original Starbucks while Blaze earns treats for being so darned cute.  Before leaving, I always grab all the produce I can carry at Frank’s, making sure to only take what the owners say is best this week.  This week’s haul was smaller than most, but included some amazing asparagus, arugula, berries, apples and tons of fresh herbs.  Lunch is served.

Ready for the work week!

Seattle Market Salad

* This salad is infinitely adaptable and should be altered according to whatever the guys at Frank’s say is best this week.  Trust me. Trust them. You’re welcome.


Handful each of raw almonds and pistachios, roughly chopped

3 hard-boiled eggs, sliced.

1 package of prepped baby beets, sliced (you can prep your own if you have the time, but I was in a hurry)

10 asparagus stalks, steamed and diced into 1″ pieces

3 handfulls blueberries

2 chicken breasts, poached and shredded

1 1/2 c. arugula

1 1/2 c. baby spinach

Handfull of fresh herbs, roughly chopped (I used dill, sage and chives)

1 heaping tsp. Dijon mustard

1 tsp. balsamic vinegar

1 Tbsp. extra-virgin olive oil

Method (to-go preparation):

1) Into three tupperware containers, layer in beets, asparagus and nuts.

2) Add blueberries and one sliced egg per salad.

3) Poach chicken (recipe below) and allow to cool.  Shred and divide among three containers with herbs

4) Top salads with mix of arugula and baby spinach.

5) When ready to eat, serve with a balsamic-dijon vinaigrette: in a small bowl, mix together dijon, balsamic vinegar.  Once mixed, add olive oil and stir together with salt and pepper to taste.  Pour over salads and enjoy!

Time: 30 minutes

Yield: 3-4 salads

Serves: 3 hungry people

Poached chicken


2 boneless, skinless chicken breasts

1 c. fat free, low-sodium chicken broth

Enough water to cover chicken in pot

2 tsp. dried mixed herbs


1) Place chicken in small pot.  Add broth and water until chicken is covered in liquid.  Add in herbs and bring to a boil.  Reduce heat to medium-low so that water is barely at a simmer.  Party cover and allow to simmer for 10 minutes.  Turn off heat and allow chicken to remain in hot water for 15-20 minutes.  Slice or shred chicken.


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