I don't often do the recipe thing on this blog but on occasion I just can't resist. Especially when it's something so easy and so fabulous. So, before I retire from the keyboard today, I'm going to share this with you. I'm telling you....E-A-S-Y and super-delish.
I am fond of baking whole chickens. Mostly because I can do lots of stuff with them after I've finished my meal. Like making stock and chicken salads and such. A $5.00 chicken can last me for about 6 meals. No kidding. Yesterday I was in the mood for something cold and refreshing. Just so happened that I had about half a chicken (meat) left. Rummaged through my pantry and came up with this:
Pull the chicken from the bone (remove skin) and then cut into bite-sized pieces.Add a couple handful of craisins, a couple of handful of walnuts (or whatever kinda nuts you like; pine nuts are also super tasty), about 8 leaves of fresh basil, chopped in slices, and some cherry or grape tomatoes.
In a separate bowl, mix together the juice of one lemon (preferably a good sized lemon; otherwise use two), about 1 tablespoon of maple syrup (yes, I'm serious. Just wait...) a dash of salt (I use sea salt) and freshly ground black pepper. With a small whisk or fork, whisk in about 2 tablespoons of extra virgin olive oil.
Pour the dressing over the chicken and goodies; mix well to coat. Refrigerate for about an hour (to let the tastes "blend"). Serve over your favorite salad greens (I used Arugula; I can't even begin to tell you how much I LOVE Arugula!). For an extra-added yumbonus, warm some Rosemary bread and slather with butter to go with.
YUM YUM YUM!
P.S. Please note: every single thing in this salad is GOOD for you. And there is virtually NO fat (unless you count the "good" kind from the nuts). Your body will thank you.
I am fond of baking whole chickens. Mostly because I can do lots of stuff with them after I've finished my meal. Like making stock and chicken salads and such. A $5.00 chicken can last me for about 6 meals. No kidding. Yesterday I was in the mood for something cold and refreshing. Just so happened that I had about half a chicken (meat) left. Rummaged through my pantry and came up with this:
Pull the chicken from the bone (remove skin) and then cut into bite-sized pieces.Add a couple handful of craisins, a couple of handful of walnuts (or whatever kinda nuts you like; pine nuts are also super tasty), about 8 leaves of fresh basil, chopped in slices, and some cherry or grape tomatoes.
In a separate bowl, mix together the juice of one lemon (preferably a good sized lemon; otherwise use two), about 1 tablespoon of maple syrup (yes, I'm serious. Just wait...) a dash of salt (I use sea salt) and freshly ground black pepper. With a small whisk or fork, whisk in about 2 tablespoons of extra virgin olive oil.
Pour the dressing over the chicken and goodies; mix well to coat. Refrigerate for about an hour (to let the tastes "blend"). Serve over your favorite salad greens (I used Arugula; I can't even begin to tell you how much I LOVE Arugula!). For an extra-added yumbonus, warm some Rosemary bread and slather with butter to go with.
YUM YUM YUM!
P.S. Please note: every single thing in this salad is GOOD for you. And there is virtually NO fat (unless you count the "good" kind from the nuts). Your body will thank you.
