Chicken salad sandwiches, tomato and blue cheese salad, and roasted zucchini
Sometime last week I came up with a new dinner I was pleased with - it seemed especially summery. I'm currently dieting so I had a very small portion of the chicken salad and didn't eat it as a sandwich, but that's my problem, you should eat it just as it's shown above.
I don't measure when I make chicken salad but here's more or less what I did:
I used about 2/3rds of a whole roasted chicken I'd cooked and cut up the day before, 2 heaping gobs of mayo (like those measurements?), about half a peeled green apple, two hard boiled eggs, about half a teaspoon of curry (a little curry goes a long way.) Mix ingredients. There ya go.
The salad:
You'll need: 1 pint cherry tomats, 1/2 pint grape tomats, 1/2 cup of blue cheese (Except I used feta because I had a lot of feta in my fridge I needed to use up. But since then I've made the salad again with blue cheese - both are yummy.), 1 small red onion, 1 head of bibb or butter lettuce torn into small pieces (my grocery store didn't have either, can't remember what kind of lettuce I bought), 1 shallot peeled and cut into quarters, 20 basil leaves, 1 tablespoon dijon mustard, 3 tablespoons white wine vinegar, salt, pepper, 1/4 cup extra virgin olive oil
Cut tomats in half and place in bowl, add cheese, onions and lettuce.
In a blender combine shallots, basil, mustard, vinegar and a little salt and pepper. Turn on blender then pour in olive oil.
When ready to serve stir the dressing and toss into salad. In our house this was a hit and got ALL eaten.
Zucchini:
No, my kids aren't thrilled with zucchini as a side, but yes, they eat it.
You'll need: three zucchini cut into 1 inch slices, 3 tablespoons extra virgin olive oil, salt and pepper, 2 large garlic gloves, about 20 large basil leaves.
(after adding the garlic but before tossing and sticking back in)
Preheat oven to 450. Arrange zucchini on baking sheet and drizzle with oil. Season with salt and pepper. Toss and roast for 10 minutes. Remove from oven and add garlic, toss, and continue to roast another 5 minutes. Once roasted transfer to serving bowl and toss with chopped basil.
If you've had any fun summery dinners I should put on my menu, consider yourself blog-tagged! Add the link to your post in my comments. Thanks!
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