I started last week with high hopes. Kinda. I made a salad! A version of the cobb salad, which is really a big F*%& YOU to salads. It traditionally has bacon, blue cheese, eggs, chicken, avocado, tomatoes on ice berg lettuce. HEALTHY. I made my own version of this using what I had in the fridge. Bacon, hard boiled eggs, orange pepper, kalamata olives and grape tomatoes on a bed of mixed greens in a homemade vinaigrette.
I made the vinaigrette using lemon juice, olive oil, dijon mustard, garlic powder and apple cider vinegar.
If you feel like you should be eating greens but really don’t feel like a salad, go for my version of the cobb! It’s not as bad as unhealthy as the original!
I really like pounding chicken. I mean, A LOT. It’s a way to get your anger out while ensuring that the protein cooks evenly and tenderly. Get a meat mallet and go to town! I made pan fried chicken breast with bbq sauce and homemade coleslaw. Well, the actual cabbage slaw part was from a bag, already julienned for me. I swear I searched the grocery store for a good 2 minutes and couldn’t find a damn cabbage. I added extra celery, orange peppers, green onion and dill to the cabbage, carrot and broccoli slaw.
I made my own dressing in using mayo, olive oil, lemon juice, white vinegar, fresh garlic clove, honey, salt, pepper and dijon mustard. I realize that I’m not giving you the exact measurements of ingredients, but I have faith that you will figure it out. Play around with it until you get a taste that you like. Don’t be glued to a cook book or recipe with you play around in the kitchen, or it will never be fun. A salad dressing is a great place to start “free lancing” in the kitchen. I dressed my slaw and let it sit for about 30 minutes before serving.
For the chicken, i just pounded it, pan fried it, and added my fave BBQ sauce for the last 5 minutes of cooking for it became bubbly and slight caramelized. OOF, this was good. Coleslaw is often wayyyy too creamy but to quote celebrity chef and frosted tip hedgehog, this was ON POINT.