Oh hey! Remember me? I missed you guys. So I’m back. With a couple basic recipes, but stuff you’ll want to make over and over again. And ain’t it pretty?
On the menu:
Cranberry, almond chicken salad
2 chicken breasts
1 sprig fresh dill
1/4 cup cucumber, chopped
1/4 cup celery, chopped
1/4 cup craisins
1/4 cup slivered almonds
2 Tbsp mayonnaise
Salt and pepper to taste
Place chicken breasts in a medium sized pot and cover with water for poaching. Turn heat to high and let water come to a boil. Reduce heat to a simmer and cover pot for 10 minutes. Turn heat off and let chicken sit in hot water for 15 – 20 minutes. Once chicken is cool, shred with fingers and toss with remaining ingredients. Refrigerate chicken salad for at least 30 minutes before serving.
1 medium sized tomato, sliced to 1/4 inch slices
1 ball of mozzarella (approximately the same size as the tomato), sliced to 1/4 inch slices
1/4 cup basil, roughly chopped
1 cup of fresh corn, boiled on the cob and then sliced off the cob
1 Tbsp balsamic vinegar
2 Tbsp olive oil
Salt and pepper
Plate slices of tomato alternately with mozzarella. Mix corn together with balsamic/oil dressing. Top slices of tomato and mozzarella with corn mixture.
This meal is so basic, is best served cold, and is super light and refreshing for summer. The subtle change in the classic BTM salad is really unexpected and delicious… and led this “meal for 4” to turn into a “meal for 2” when The BF had seconds. And then thirds. I thought I’d have leftovers but the “This is SO GOOD!”s were way more gratifying.