Friday, April 16, 2010
I was wandering around Whole Foods trying to think what I can make for dinner. I had plans to make something with tofu for the weekend when I remember I had a head of lettuce in the veggie compartment as well as a tomato giving me those sad puppy dog eyes saying "eat me." An old fashioned salad just didn't seem too appetizing to me at the time, so I bought myself some pre-sliced white mushrooms, from the hot foods section I got one large cajun roasted chicken breast and one whole roasted yellow bell pepper.
When I got home I just prepared everything. removed the skin from the chicken and shredded it. . Chopped up a tomato, the lettuce, the bell pepper and some of the mushroom. Added some pineapple tidbits. And tossed it all together. Another way, I'd like to call this is the leftover chicken salad because you can use up any leftovers you may have sitting in the fridge. Of course, you don't have to follow exactly what I have here. make it your own and jazz it up. I paired with a honey-dijon dressing with a hint of soy sauce and olive oil. It was filling in a good way.
Leftover Chicken Salad with Honey-Dijon dressing
1 c cooked shredded chicken (breast) - from roasted, fried or baked - no skin
1 small head lettuce - rough chopped
1 medium tomato - deseeded chopped
1 small yellow bell pepper - deseeded, stemed, rough chopped
1 c pineapple tidbits
1 c white muchroom - rough chopped
1/2 c firm tofu - cubed - optional
Honey Dijon Dressing
1 Tbsp dijon mustard
2 Tbsp honey
1 Tbsp olive oil
1 tsp soy sauce
Combine ingrediets for the dressing together. Blend thoroughly. Set aside.
For the optional tofu, heat a small skillet with a little olive oil. Pan sear the tofu pieces until they have lightly browned.
Mix together all the salad ingredients. Drizzle the dressing and toss thoroughly to distribute evenly.