Chicken on Salad

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(click on pic to enlarge)

So it’s Saturday morning. And we ask, what are we going to “do” for dinner tonight?

I’m all: I can always use that leftover part of the roast in the freezer.

The Little Woman is all: Nah, we just had beef the other day. I can always “do” salmon, but there isn’t much left in the freezer.

I’m all: I can always “do” a Cajun something with Slap Your Mama Seasoning.

The Little Woman is all: How about that regular old Chicken on Salad?

I’m all: Do we have frozen chicken breasts in the frig?

The Little Woman is all: A huge bag.

The crazy thing about this dish is we always default to it when ideas are few but we want a really tasty meal, and healthy, and it takes all of 20 minutes to prepare. The secret is in the dressing.

Ingredients: (Serves 2)

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Use whatever salad combo you like, we use romaine lettuce, sliced celery, sliced spring onions and apple smoked Gruyere cheese cubes and fresh corn.

*On cooking corn: I learned a wonderful trick for corn. Cut the end of the cob where the shaft connects so that the cut is flush (~1/2 inch into the corn cob). Microwave the corn with the skin on for three minutes on high. That’s it, the corn is cooked and the skin slides right off. Just grab the tip of the skin on the top and pull it off the cob with all the strings and everything.

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Dressing:

6 TBSP olive oil
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire
1 TBSP French mustard
1 tsp capers
Salt and Pepper to taste

Place all ingredients in a bowl and whisk.

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Chicken:
2 chicken breasts (boneless/skinless)
2 TBSP olive oil
3 TBSP white wine

Season chicken with McCormick’s Montreal seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Add the wine and deglaze the pan. Pour the pan drippings into the dressings and whisk one more again.

Remove chicken, cut into pieces, place and cover with dressing.

Can it be that easy?
(Someone says yes.)

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