Chive Flower Salad With Chicken

This recipe is all about summer.  Warm sunshine, birds chirping. Fresh veggies.  Vibrant colors.  A crisp, cool salad is just perfect.  When the weather warms up, I really start craving fresh produce.  I eat it every day, every meal, every snack.  Just so delicious.  It’s amazing how when you start eating real food how delicious things like peppers and carrots taste.  So yummy.

I was working in the garden with my mom the other day (read: Mom was working in the garden, I was standing and looking picturesque amongst the plants) and I noticed the chives in full bloom.  I seemed to recall that chive flowers were edible, but I wasn’t sure.  So I started eating some, and they tasted pretty good.  Then the idea for this salad just popped into my head! What a wonderful way to add a new color (more nutrients!) to a salad!

And because this salad is all about real, fresh food, here’s a picture of one of our little friends:

Isn’t he cute??

Ready to get cooking??

Recipe Notes:

• You can cook the chicken thighs in multiple ways.  I chose to cook mine in a skillet, but you can also bake or poach them.
• To prepare the chive flowers, first make sure that your flowers are organic/not sprayed with any chemicals or weird stuff.  Then just pick the flowers and pluck the little individual flowers from the big flowers.  Use the little ones in the salad; no additional preparation needed.
• You can use regular chives instead of flowers, but I thought the flowers were fun.

[Tweet “Put chive flowers to use with this crisp, fresh chicken salad!”]

This recipe is shared at these amazing link parties: Fat Tuesday, Fight Back Friday, Naturally Sweet Tuesday, and Pennywise Platter.