Friday is the time for cleaning up a fridge. This week we did well on handling the grocery. I hate to have food spoiled in my house, but there weren’t much left in the fridge this week. So, yay!
I had half a bag of mixed salad greens, some tomatoes, red bell peppers, some cucumbers, some fresh herbs, a few strip of chicken breast and a log of old bread.
I also should let you in a little secret. I’m dieting! Hehe, it’s not really a secret because I’m dieting most of the time in my life. But this time, damn right I’m serious! (As I also said last time.)
Any way, here is a healthy lunch that took about 15 minutes to create right of things that were left inside my fridge on Friday.
Pan fried chicken in olive oil with garlic and a little oregano is on a bed of crunch green goodness, and a simple vinaigrette is whisked and drizzled all over. I also make some lemon and olive oil croutons salad on the side, just adding a little crunch.
Garlic Chicken Salad
Ingredient: (2 servings)
100 gm chicken breast
1 tbsp minced garlic
1 tbsp olive oil
A pinch of salt to taste
A pinch of oregano
2 servings of salad greens of your choice
1 tomato- sliced
1 red bell peppers-sliced
1/2 onion- sliced
1 medium cucumber- sliced
A little parsley for garnishing- chopped
1/2 cup extra virgin olive oil
3 tbsp white wine vinegar
1 tsp minced garlic
1/2 tsp Dijon Mustard
Salt and pepper to taste
1 cup of cubed old bread
3 tbsp olive oil
2 tbsp grated parmesan
1 tsp lemon juice
1 tbsp chopped parsley
1. Heat the pan over a medium heat, add olive oil and sauté garlic until aromatic. Add chicken, season with some salt and pepper, and fry it for 5-7 minutes or until the chicken is cooked.
2. For Croutons, heat the pan over the medium heat, add oil and bread cubes. Toss the bread around until they are coated with olive oil everywhere. Continuously stir until the croutons turn golden brown. Remove the croutons from the pan to a bowl. Add some lemon juice, grated parmesan and parsley, and toss well.
3. For vinaigrette, whip all the ingredient of vinaigrette together until emulsified. You can put everything in a jar and shake it (I love this technique.)
4. To assemble the salad, layer salad greens and other veggies on the plate, top with garlic chicken, and drizzle over with vinaigrette. Serve crunchy croutons on the side.
I think I’m in love with this salad. The chicken is garlicky and flavorful. Oh, the vinaigrette makes you want to lick the whole plate clean.