Monday, May 3, 2010

Chicken Salad

I’m not sure if it’s my reading Kitchen Confidential, or something else. In any case, I’ve been inspired to cook a little more, and might treat myself to a new chef’s knife as well ;)
Today I wanted to do something for lunch, healthier, but quick and yummy. So before I went running, I grabbed a few frozen chicken breasts, ran some water over them to get ice off and make things stick, and rubbed them lightly with a chipotle cinnamon rub that I have. It’s store bought, and makes them sweet with a little kick. After the run, I threw them on the grill while I chopped up some stuff.
It’s an easy salad, but good. Here’s how it goes.
  • Lettuce
  • Baby carrots
  • cherry tomatoes
  • chicken, grilled
  • blue cheese crumbles
  • red onion
  • mandarin oranges, drained
  • balsamic vinegar
Put down a bed of lettuce.
I sliced some baby carrots, for no reason really, but felt like slicing them. Put them in a bunch on the lettuce, add cherry tomatoes on the side as well.
I sliced up some red onion that I spread on top and then sprinkled some blue cheese on there. A few mandarin oranges were applied before slicing the chicken breast and laying it on top. A little balsamic and it’s a nice, yummy meal.
I can actually keep all of this stuff sliced and make a few salads over a few days.

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