Grill a chicken breast for each
member of the party. Let the breasts cool and slice
them thinly.
Wash and dry spinach greens. (Spinach
greens will pack and resist wilting better than
most lettuce greens.)
Choose your fruit. We used grapes
and cantaloupe and added thin slices of lime as
a garnish. Pineapple or mango would go well. An
apple or pear packed whole and cut on site would
work, too.
Top your salad with chopped nuts
or coconut if desired.
Pack a small container of salad
dressing to drizzle on the completed salad.
Dennis
Weaver -- having burnt food from Miami, Florida
to Point Barrow, Alaska -- is RTA's road food expert.
He has logged thousands of hours on the roads, trails,
and waterways of America including many of Alaska's
wilderness rivers and has consistently been elected
the trips' "chief cook and bottle washer."
Dennis is currently general manager at The
Prepared Pantry, a company in Rigby, Idaho, that
produces ready-to-eat meals and baking mixes packaged
in Mylar. Weatherproof, bug-proof, and critter resistant,
they're ideal for both roadtrips and back woods camping.
Dennis may be reached at dennis@roadtripamerica.com.
Dennis
Weaver -- having burnt food from Miami, Florida
to Point Barrow, Alaska -- is RTA's road food expert.
He has logged thousands of hours on the roads, trails,
and waterways of America including many of Alaska's
wilderness rivers and has consistently been elected
the trips' "chief cook and bottle washer."
Dennis is currently general manager at