Summer mode

School is not quite out but the pool is open and we seem to be ready for summer.  Tonight’s schedule had Keith coordinating Samantha’s golf clinic and end of season lacrosse event while I commuted.  Fortunately I knew it was going to be a crazy night and cooked extra chicken on Sunday.  The marinated chicken was so delicious (Samantha even liked it) and it was just the thing on top of salad.  Here is what I did (this is a very flexible recipe – you can tweak the dressing based on what you have on hand and substitute any leftover protein and/or add in veggies of your choice – I went with what I had):

Salad with leftover chicken

  • 4 TB olive oil (I used 3 TB of basil olive oil and 1 regular, you could use all regular and some chopped fresh herbs or not)  🙂
  • 1 TB white wine vinegar
  • 1 minced shallot (I cut my thumb while mincing so be careful)  🙂

Shake together in a jar.  Meanwhile, assemble:

  • salad greens (I used mache)
  • 1 stalk celery, chopped
  • 2 tomatoes, chopped
  • leftover grilled chipotle chicken, chopped

Arrange greens on plates.  Top with celery and tomatoes and pour dressing evenly over plates.  Top with leftover chicken and serve.

Summer mode!

Summer mode!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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