When I called Jon on my way home from work today, I could hear it in his voice- major stress overload- and he said, “I am looking in the fridge trying to figure out what to eat.”

“What do we have?” I asked.

“Nothing.”

Sigh. That meant I needed to stop by the grocery store and I had no idea what to get. He quicky read what we did have in the fridge: cauliflower, broccoli, red peppers, spinach, scallions, and thawing chicken breasts. “Okay,” I said, still without a clue what I would get at the store. I ended up with some mixed greens, 2 Roma tomatoes and a bottle of Moscato and whipped up one of the best salads we’ve ever had.

As I have stated before, I am not one for using recipes. I like to wing it. For this salad you can use whatever greens and veggies you’d like. I used spinach, arugula, a spring mix, broccoli, cauliflower, red peppers, scallions, and tomatoes and chopped them all up. Then, I sliced the chicken and sautéed it over medium heat with sesame oil, salt, pepper and some fresh thyme. Once all sides were browned, I added a dash of Sriracha for some heat, covered and turned to low.

For the dressing, I used 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil and 2 teaspoons of sugar, whisked together.

I assembled salad, sprinkled with feta cheese and drizzled with dressing. Voilà! Done in under 20 minutes.