What we’re eating for dinner….
Mmmmm…. lamb. Like eating the baby Jesus on Easter.
UPDATE: It was delicious. It came marinated in a burgundy wine sauce with rosemary, and Stephanie baked it and served it with potatoes and vegetables. Yum!
Chicken Over Caesar Salad
- Two boneless, skinless chicken breasts
- red wine vinegar
- Herbs de Provence
- Dole Caesar Salad Kit
- Walnuts
Sprinkle two boneless, skinless chicken breasts with Herbs de Provence seasoning on both sides. Pour a little red wine vinegar over each. Bake at 350 until done, turning at about 25 minutes. Slice. Divide one Dole Caesar salad kit into two bowls and add dressing, Parmesan, and croutons. Place one chicken breast on top of each. Serve.
Ginger Peanut Chicken Salad Wraps
- 1 tsp. olive oil
- 6 chicken breasts
- 1 cup chopped and seeded cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 Tbsp. sugar
- 1 Tbsp. minced fresh ginger
- 3 Tbsp. fresh lime juice
- 1 Tbsp. soy sauce
- 1/4 tsp. sale
- 1/4 tsp ground red pepper
- 1 clove garlic crushed
- 1/2 cup peanut butter
- 2 Tbsp. water
- 8 tortillas
- 4 cups lettuce
1. Heat oil in large skillet over medium/high heat. Add chicken and
cook 5 minutes on each side until done. Remove chicken and cool.
Shred into bite-sized pieces. Place chicken, cucumber, bell pepper in
a large bowl – set aside.
2. Place sugar and next six ingredients (sugar through garlic) in a
blender and process until smooth. Add peanut butter and water,
process until smooth, scraping sides. Add peanut butter mixture to
chicken mixture and stir well. Warm tortillas. Place lettuce on
warmed tortilla, spoon chicken salad on top and roll.
Yield: 8 servings (1 wrap = 1 serving)