Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.

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Window to B’s kitchen…

Blackened Chicken Salad

Blackened Chicken Salad

Defrost 

1 lb. chicken breast, boneless skinless

Preheat oven to 400F.

On the stovetop, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

In a small bowl, combine:

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp thyme, crushed

1/8 tsp garlic powder

Stir together. Rub into fully defrosted chicken breast, fully covering top and bottom.

To preheated skillet, add:

1-2 tsp oil

Seasoned chicken breast

Brown on first side, ~3 minutes. Turn over and brown on other side, ~2 minutes.

Put skillet, including chicken, into preheated oven (400F).

Roast for 20 minutes. 

• Using an instant read thermometer, check chicken temperature 

• Food safety tip: 165F internal temp for boneless chicken

• Cook longer if necessary, checking temp every 2-3 minutes

Remove cooked chicken from hot skillet. Set aside to rest 10 minutes while preparing salads.

Thoroughly wash vegetables, chop and layer in 4 individual serving bowls:

Lettuce

Spinach

Favorite veggies

Other recommended toppings:

• Bacon, cooked & chopped

• Cheese, shredded

• Eggs, boiled

• Croutons (make your own croutons)

Cut chicken into thin strips or small cubes and arrange over the top of prepared bowls.

Drizzle with favorite dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

• Timesaver tip: Brenda prepares an oversize batch of spice rub and stores it in an old spice jar. 

  • Oversized batch = ~8 lbs. chicken

    • 2 tsp paprika

    • 2 tsp cayenne pepper

    • 2 tsp salt

    • 2 tsp pepper

    • 1 tsp oregano

    • 1 tsp thyme, crushed

    • 1 tsp garlic powder

• Recommended dressings:

  • Ranch

  • Raspberry Vinaigrette

  • Honey Mustard

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Window to B’s kitchen…

Homemade Croutons

Have a loaf of slightly stale bread you don’t know what to do with? Or, more fresh bread than you can eat? This is a great way to use it up.

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Homemade Croutons

Preheat skillet to medium low (3/10).

Cut bread into 1/2-1" cubes to make

2-3 cups bread cubes

To hot skillet, add:

1 Tbsp oil

Use a spatula to spread oil over full surface. 

Pour in:

Cubed bread

Using spatula, move bread around skillet and flip cubes over to absorb a light coating of oil.

Lightly season with:

Garlic salt

Favorite dried herbs or spices

Cook for 30 seconds and then flip cubes over. Repeat until cubes are lightly toasted on all sides.

Cool completely and serve in salad or soup.

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Brenda’s tips:

• Serving size: 4 servings

• Making croutons is a lot like making toast, only the bread is in smaller pieces. As the cubes toast, they'll dry slightly to achieve that deliciously crisp crunch that so perfectly compliments a salad.

• Don't be tempted to turn the heat too high - - - you'll just end up with charcoaled bits. Keep it at medium low for golden croutons.

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Window to B’s Kitchen…

Step #1: Slice bread into cubes

Step #2: Add cubed bread to heated and oil-coated skillet

Step #3: Season and cook until toasted