Tuesday, July 20, 2010
The other night I was working on a project and didn't get finished until 10pm. I hadn't eaten dinner and was famished. Luckily, I had some roasted chicken that I made earlier that day so I threw together this salad. It was absolutely delicious and totally hit the spot.
Roasted chicken, shredded (see below for recipe)
Vinaigrette (see recipe)
Toss all ingredients together, enjoy!
How to Make Perfect Roasted Chicken:
I discovered this method when making Ina Garten's Chicken Pot Pie, however this is a no fail recipe for roasted chicken and you can use it any time you need chicken for a recipe.
2 split whole chicken breasts (ribs and skin attached)
Salt & Pepper
Pre-heat oven to 350 degrees. Apply aluminum foil to a baking sheet (for easy clean up). Drizzle olive oil all over the chicken breasts and add plenty of salt and pepper to both sides. Bake for 35 to 40 minutes or until the juices run clear when poked with a knife. Once it is cool to the touch, shred or dice for the salad. Don't forget to add some of the crispy bits of browned skin... it's the best part!
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
salt & pepper
Pour all ingredients into a small container, shake vigorously and drizzle over salad.