
Ok, this writer has another passion: Food. Not just any kind of food, mind you. I mean good, flavor-filled scrumptious, seducing your taste buds food.
Lately, I have been on a big salad kick. I can do so many things with a bed of salad greens. I have pretty much given up the iceberg for fresh spinach. More vitamins, more flavor less water. I can put sauteed shrimp, tomatoes, artichoke hearts, etc so many options. I like tomatoes, but I usually don't eat them up before they start to go bad (single girls eat out too ya know). So, I try and keep some sun-dried tomatoes handy.
Anyway, tonight was "Kickin' Chicken Salad" made by yours truly. I had about four chicken breasts thawed in the fridge. I rinsed them thoroughly, pulling off the extra fat. Of course I washed my hands several times, rinsing out the sink and wiping my hands with a disposable dish towel and tossed it out. (I'm a healthy girl)
Those babies looked great even before I startedd seasoning them. I sprinkled them with pepper first. (If I wait till later, I may go heavy on the pepper because I cannot see it and start sneezing.) I sprinked them with some kickin' chicken seasoning, and onion powder and set the chicken aside for 5-10 minutes to rest. I pulled out a large skillet and put a tablespoon of coconut oil (I only cook with it now) in the pan. The coconut oil spreads well and a little goes a long way.
I turn the pan under medium heat and add the chicken (seasoning side down) in the pan. Here is when I season the top of the chicken with the pepper, kickin chicken seasoning and onion powder while the seasoning is being cooked from the bottom of the chicken. This helps season the meat all the way through. There us usally some water at the bottom of the plate where the chicken was rested with the left over seasonings. I do not throw this seasoned water out. I add it to the center of the pan and rake the seasoning on top of the chicken. I don't pour this stuff out anymore.
With the oil and a little bit of water, it will start browning nicely, after 5 minutes, I turn over the chicken. I gradually add about a 1/4 cup of water and place a lid on the skillet, depending on how much was left in the pan. I let simmer for 10 minutes on medium heat and covered with a lid. Then I turn off the stove and let it remain covered for an additional 10 minutes. The steam will finish the chicken and keep it moist.
It was now ready to taste. I pulled out a piece of chicken and it was tender and juicy. I thought it may be a little plain since I just seasoned it, but it was full of flavor. My taste buds soared. I knew a big breast would be too much for this salad. I didn't need a lot of chicken to fufill my purpose. I pulled out of the smaller breasts out of the skillet to cool off.
Now starting with my canvas of my typical bed of spinach, I added some aged vinergrette dressing, a hard boiled egg (chopped), a few pieces of sun-dried tomatoes, provolone cheese (cut into small pieces), and topped with my chicken. I add some vildalia onion dressing on top and spinkle some salad seasoning on the very top and I'm done.
The salad hit the spot. It was so full of flavor, it is almost hard to describe in words. The chicken was right on point. The everything came together like a salad orchestra. The provolone cheese blended nicely and I am glad that I chose this type of cheese for this salad.
I wanted to wolf it down but this salad was to be consumed slowly. By the time I finished, I was full.
I am definately fixing this salad again very soon.