This week we were going to have a salad with grilled chicken, but I was inspired by the simplicity of a recipe in Weeknights with Giada to make something a little more exciting.
The Crispy Chicken with Rosemary-Lemon Salt looked too tasty to pass up plus it seemed super simple to make. Essentially put chicken tenders in a bowl with a few ingredients, toss them together and then fry them up. I just cut up two chicken breasts into chicken tender size pieces as that is what I had on hand. I heated up bottled marinara on the side to keep it easy.
Thankfully I was saved from having to go to the grocery store for this last minute idea by the fact that there is ample rosemary growing in the garden where I work. All the other ingredients were from the pantry or things we always have on hand.
We had a simple salad on the side with mix of baby romaine and iceberg lettuce topped with one chopped carrot, two chopped Persian cucumbers (small, tender, tasty), chopped Haas avocado, halved grape tomatoes, and pepitas. I made a quick Joy of Cooking vinaigrette.
1 minced garlic clove
Pinch of salt
Mash together to paste
1/4 lemon juice or red wine vinegar (I used combination of lemon juice and raspberry champagne vinegar as that’s what we had)
1 tsp Dijon mustard (optional, but I think essential for nice consistency and flavor)
1 chopped shallot (left this out as we didn’t have one)
Salt and pepper to taste
1 cup olive oil
I put all the ingredients in my Pyrex measuring cup and whisked together, but you could make it in a bottle and shake it up. There was enough to dress the salad for dinner plus extra for a salad next week.
Voilà a tasty quickie for a weeknight!