I have a bag full of Romaine Lettuce hearts that I haven't eaten yet, so I thought I'd drop by the supermarket and grab a couple of Chicken Breasts to make some BBQ Chicken Salad.
Ingredients/Steps:
Two Chicken Breasts covered in olive oil covered with ground Mediterranean Sea Salt and Tellicherry Peppercorns from the Malabar Coast of India (at least that's what the Kirkland grinder says! =D )
Cooked about 7 min in a George Foreman Grill
Two Chopped Romaine Hearts that are refreshed in cold water in my Salad Spinner
Chicken Breasts resting on the cutting board along with a halved lemon. By letting the meat rest before you cut into it you let the juices absorb back into meat. If you cut it right after it's finished cooking all the juice will come out, leaving you with a dry piece of meat. Of course, my dad doubted the fact that the chicken could cook so quickly... and commenced poking and prodding all over the chicken with a fork so that was that hah.
Just sliced the Chicken Breasts after 5 min or so.
BBQ Chicken Salad needs corn! Cookie Monster - "C is for coo..orn?" Just a can of sweet corn. Niblets would work well too. Another nice twist would be white corn.
Sliced red onions. I was going to use my mandoline to make some nice really thin slices, but opted for the convenience of a knife and cutting board.
Of course sauces! BBQ sauce and ranch!
Plate however you like =) I gave my dad this one and just threw together another one.
This Jackson Pollock-ish creation actually looked pretty kool haha so I took a pic of it as well =P Chicken is hidden underneath all that stuff. I found some tortilla chips so I crunched a handful and put it on top later on too.
I'll figure something out to make a part 2 tomorrow =P
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