Now, for all of you out there – one of the best features of this GO TO recipe is - uniqueness and creativity.
I use some consistent “materials” and otherwise, I improvise. No matter what I use, though, it gets raves.
If I am having friends to a casual dinner or want to feed my family something healthy and cool on a warm summer evening or having folks for lunch, this is my biggest hit. If you are having a lunch with friends, you could actually make it seasonal. (I am thinking adding craisins for the Fall, for example).
Chicken breast, marinated in either Balsalmic Vinaigrette or what you have on hand that leaves it tasting spicy in your favorite flavors.
Raw broccoli, stirred in Italian dressing or regular old Oil and Vinegar
Spring Salad Mix or any sort of DARK lettuces as the foundation
Add other raw veggies to taste
Optionals: pine nuts or almonds, seasonal fruit
You can treat this sort of like a crock pot meal: get the main stuff prepped and then just throw it all together right before you serve, like ten minutes before your guests arrive (or your family comes shrieking in yelling for dinner).
Phase One: Slice chicken breast into small chunks and marinate at least three hours. You may stir a couple times if you like but if you don’t it isn’t a big deal. It might sound weird, but I enjoy doing this as I make my children’s lunches in the morning.
Phase Two: Perhaps just after lunch or again, whenever as long as it is between eight and four hours before serving:
Pour Olive Oil into medium skillet on medium heat
Add chicken and marinate into the skillet and cook on medium heat, stirring occasionally.
Wait until thoroughly cooked, usually 15 minutes or so. Put in a bowl in the fridge so it can cool before serving.
Chop broccoli and put them in a bowl. Drizzle with Italian dressing – drizzle, not drown. Stir. Set aside.
Do a brief inventory for lettuce or lettuce mixes. Note any additions you want to throw in for extra texture or flavor. (Carrots, celery, nuts, tomatoes that sort of thing.)
Phase Three: Ten minutes before serving - Assemble the salad. Start with salad mixes and lettuce, add chicken and then throw in your extras. Toss with great exuberance. Do a taste test and see if more dressing is necessary. I usually DON’T add dressing, but I am not one who likes salads to be served like “having some salad with your dressing.” You may serve as is and have dressing on the side so people may add as much as they like.
I can’t believe I don’t have any photos of this, but trust me, its YUMMILICIOUS! I got the inspiration from a local restaurant and even people who don’t believe a salad can be a meal are convinced after eating this.
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Julie Jordan Scott has been a Life & Creativity Coach, Writer, Facilitator and Teleclass Leader since 1999. She is also an award winning Actor, Director, Artist and Mother Extraordinaire. She was twice the StoryTelling Slam champion in Bakersfield.
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