Now that we have that out of the way, let's turn our attention to the salad. While the actual assembly of the salad is easy, the quick part is relative. To give our chicken the proper flavor (one that will allow us to eat the salad completely dressing free,) we have to prepare it at least several hours in advance. You'll want a couple of boneless, skinless chicken breasts-one for every two people you plan to serve. Poke them a couple of times on each side with a fork, and place them in a large Ziploc bag with a tablespoon of olive oil, the juice of one lemon, and a teaspoon of crushed red pepper flakes, plus a few dashes of salt, then stick them in your refrigerator to marinate.
|For some reason black subbed in for red pepper in this picture.|
|Red bell peppers and grilled mushrooms could go here as well.|
|Not as good as a grill char, but a nice color all the same.|
Once the chicken is cooked, move it to a cutting board. Using a knife and tongs, slice it into bite-sized chunks and divide it equally among the salads, then top with the onions, almonds and cheese. That's it. The resulting salad will be full of flavor, filling, and incredibly healthy, and all in about fifteen minutes.