October 1, 2012

Strawberry Grape Chicken Salad

 I love nights when I have no idea what to make for dinner and I end up with something like this. Even better when it's all made out of leftovers from previous meals. The only prep I had to do was washing and cutting the fruits. We had this salad for dinner on Sunday. My fridge was full of leftovers from cooked meals and takeouts, so I decided not to make anything from scratch. I started pulling things from the fridge and by the time I was done I was pleased with the result. Have you ever thought of putting fresh fruits in your salad? well, now you don't have to think about it, you can just do it and thank me later.


Salad Ingredients
2 romaine lettuce heads; cut, washed and drained
1/2 small green cabbage; thinly sliced
2 carrots; thinly sliced
2 cups of grapes; washed
2 cups of strawberry; washed and halved

Salad Directions
In a bowl, combine romaine lettuce, cabbage, carrots, grapes and strawberries. Toss and mix.


Baked Chicken Ingredients
4 chicken breast
3/4 cup bread crumbs
2 tbsp butter, melted
1 tsp paprika
1 tsp pepper
1/2 tsp salt

Baked Chicken Directions
1. Place chicken in a large Ziploc bag or in between two saran wrap sheet, pound with meat tenderizer till slightly thin
2. Use a brush and lightly coat the chicken with melted butter on both sides
3. In a bowl, combine bread crumbs, paprika, pepper and salt. Place chicken in the mix and dip to coat on both sides
4. Place on a greased baking sheet and bake in the oven at 450 degrees F for 20 minutes, turning half way through.


Salad Vinaigrette Ingredients
1/3 cup sugar
1/3 cup white vinegar
2 tbsp Dijon mustard
3/4 tsp salt
3/4 cup canola oil

Vinaigrette Directions
In a blender, combine the vinegar, sugar, mustard and salt; cover and process until blender. While processing, gradually add oil in a steady stream. Pour over salad, toss and serve.


Xx
Christiana

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Xx
Christiana

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