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Chicken veg salad
Yesterday I had a nice salad for lunch. It had romaine lettuce, sauteed red onion and bell peppers, and some leftover roasted chicken. I decided to top it off with a basalmic vinaigrette.

A vinaigrette is an emulsion consisting of 2 parts oil to 1 part vinegar. It has to be shaken together really well in order to get the oil and vinegar to combine. This basic recipe can result in lots of fun experimenting. Canola oil has no real flavor to it. I prefer to use a nice extra virgin olive oil instead. For the vinegar, you can really go wild. Balsamic vinegar has a very strong flavor, as does red wine vinegar. When I want something lighter, I go for rice vinegar. You can find plain as well as flavored rice vinegars in the Asian food section at most grocery stores. Apple cider vinegar is another option to go for.

After choosing your oil and vinegar, feel free to add in some seasoning. A heavy pinch of salt, some garlic powder, or any flavor you’d like to add in.

Vinaigrettes really are a fun way to experiment in the kitchen. Use them on salads or as chicken marinades. Have fun!