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When All Else Fails, Make Salad

April 27, 2009

We’re heading out on vacation this week, so we’re in clearance sale mode — everything must go from the fridge!  Which means no cooking 😦  But it gives me a chance to suggest more leftover ideas.

One that always works here to use up lots of odds and ends–proteins, veggies, condiments, sauces, whatever–is salad.

Today’s installment: Almond Crusted Chicken Salad with Guava Rum Vinaigrette.

If you haven’t seen it, the original recipe appears here.
For the salad, you’ll need:

2 leftover pieces of chicken, sliced

About 1/4 cup of the guava rum sauce

A pile of salad greens (I like the Herb Salad Mix from Earthbound Farms. It’s prewashed, organic, and has a really great mix of lettuces and fresh herbs.

1-2 tbsps. pitted olives (Kalamata are my favs, but any briny olive will do)

Any other fresh veggies you like to include in a salad, diced (all we had was cucumber and green pepper)

Optional: 1/4 cup shredded cheese (I used some smoked Gouda, which really paired well with the sweetness of the guava rum vinaigrette); couple of handfuls of croutons (I used some packaged fat free baked ones), additional almonds

Olive oil

Balsamic vinegar

The only real directions are to mix the leftover Guava Rum Sauce with about 1-2 tbsp of olive oil and 2-4 tbsp of vinegar (this really depends on how tangy you like your dressing, and how much you need to thin it), reseason with s&p to taste, and whisk thoroughly.

Throw all the vegetation and optional ingredients into a bowl.  Add the freshly whisked Guava Rum Vinaigrette, and toss to coat evenly.

Pile the vegetation on however many plates you need to fill, then top with the sliced chicken breast and a few extra almonds for garnish. Serve with some warm bread of your choice, and call it dinner.

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2 Comments leave one →
  1. Peggy permalink
    April 28, 2009 2:57 pm

    This sounds absolutely yummy! Can’t wait to try this chicken and guava rum sauce recipe – maybe I’ll splurge and cook this weekend. Can it work on the grill?
    Peg

    • alfagee permalink*
      April 28, 2009 3:08 pm

      Grilling wouldn’t work with the almond coating, unless you put the chicken in a disposable foil pan. The direct heat of the grill would burn the almonds before the chicken was cooked through.

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