The Verde Chop Salad Recipe

The Verde Chop Salad Recipe

When camping, sometimes there’s nothing better than a grilled hotdog and a cold beer!

But, if you’re on the road for an extended trip or prefer healthy eating, there are more options, even when cooking in your RV.

Tricia Leach makes food in the camper like she does at the KYD Cabin, but she creates recipes that don’t use a lot of dishes and can be prepared in a small space or RV kitchen.

The Verde Chop is created with only an Instant Pot and your best knife! This is a great dish for lunch, dinner, leftovers or even preparing the day before for a picnic or hike.

For this dish, Tricia Leach teamed up with Brie Thompson with Olivelle to have it “Olivelle-ized” adding even more flavor with some of Tricia’s favorite Olivelle salts, spices, and flavored olive oil.

Below is the complete recipe and a recipe kit from Ollivelle. Use the promo code KYD2020 to save 10% on your order!

This recipe was made in the Ollivelle kitchen so we had complete access to the Ollivelle favors, but you can substitute with regular olive oil or kosher salt if that’s all you have. For an explosion of flavor, chick the image for the Verde Chop recipe kit and take advantage of the KYD2020 promo code.

Ingredients:

For the Farro: 1 cup Farro 2 cups Water 1 Tbsp Avocado Oil 1 tsp Lime Fresco Sea Salt 1/2 cup Cilantro Stems, finely diced Zest of 1 Lime

For the Dressing: 1/2 cup Avocado Oil 1/4 cup Jalapeno Lime Balsamic 1 Tbsp Honey 1 Tbsp Garlic Paste 1 Tbsp Sweet Smoked Chili Rub 1 tsp Lime Fresco Sea Salt

For the Chicken: 2 Boneless Skinless Chicken Thighs 2 Tbsp Sweet Smoked Chili Rub 1 Tbsp Lime Fresco Sea Salt 1 Tbsp Avocado Oil 1 Tbsp Jalapeno Lime Balsamic

For the Salad:1 Red Pepper, chopped 4 Green Onions, sliced 1/4 Red Onion, diced 1 cup Sugar Snap Pears, sliced 1 Jalapeno, chopped (stem and seeds removed) 1 head Cilantro Leaves (about 1 cup) 2 Tbsp fresh Mint leaves, chopped 1/4 cup Crumbled Goat Cheese 1/2 cup Cashews, chopped

Directions:

1. In a Pressure Cooker, add the farro, water, avocado oil, and sea salt. Cook on the rice setting. Once done, add the chopped cilantro stems and lime zest. Set aside. Note: if you don’t have a pressure cooker, cook on the stovetop according to package directions.

2. While the farro is cooking, chop the veggies.

3. In a dressing shaker or mason jar, mix the dressing ingredients together. Taste and add more seasoning if needed.

4. To prepare the chicken, season liberally with the rub and sea salt. Heat a large sauté pan over medium-high heat with the avocado oil. Once hot add the chicken and cook 6-7 minutes per side, until cooked throughout. Finish with a drizzle of Jalapeno Lime Balsamic and cook 1 more minute so the balsamic can caramelize. Remove from the heat, chop, and set aside.

5. Arrange the Verde Chop by spooning the farro out evenly in a bowl or on a platter. Top with the chopped veggies, goat cheese, and cashews. Finish with chicken and a drizzle of dressing. Enjoy!

We love hearing how KYD recipe work out for you and what you thought! Let us know if the comments below and any substitutes you used. There will be more cooking this season and we’re working hard to complete the cookbook by the fall, but it’s a big project and many recipes!