You can either call this a lame post (it’s not a recipe), or it might be helpful since it’s a good emergency meal idea to keep in the back of your mind next time you don’t have time to cook. Either way, it’s just something that we’ve been doing a lot of lately and I wanted to share. We’ve been trying to eat a little extra healthy the past couple of weeks, and I’ve had to get creative with salads since my normal last minute meal ideas usually involve pasta. For 2 nights in a row last week, we ate a rotisserie chicken over a bed of greens, dressed with a “theme” of ingredients that I could find in my fridge and pantry.
On your way home from work, just pick up a single rotisserie chicken plus a big bag of baby spinach (if you know you’ll need an emergency meal 2 nights in a row like I did, go ahead and get a bag of romaine or mixed greens too, for the next night).
For this version of “greek salad”, I started by dressing the baby spinach. Just a little olive oil and balsamic, then tossed together. Divide the greens onto 2 plates. Shred all of the chicken, and reserve half of the meat for the following night. I diced up a tomato, some kalamata olives, part of a cucumber, some artichoke hearts, and part of a red onion. I also added some pine nuts and some crumbled feta cheese. If I had any, I could have also added bell peppers, or roasted red peppers, or even some pepperoncini. I like to lay all the toppings out like this until I’ve covered the greens, then mix everything up when I eat it. I think it’s so I can keep track of what I’ve added. Tomorrow I’ll show you the “mexican” salad that I made with the other part of the chicken…
Mon, May 25, 2009
Chicken, Soups + Salads