chicken salad
Ingredients
1 1/2 pounds boneless, skinless chicken fillet, halved lengthwise
marinade
2 large garlic cloves, chopped
1 tablespoon Greek seasoning
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
salad
1 cup mayonnaise
Half a sweet onion, finely diced
1 stick of celery, finely diced
salt and pepper to taste
Peppers for garnish
directions
Place all of the marinade ingredients in a ziplock bag and shake well to combine.
Add the chicken and shake to ensure the marinade coats the chicken. Marinate overnight or at least 6 hours in the refrigerator.
Preheat oven to 400 degrees F/oil a casserole dish. Pour the chicken and marinade into the casserole dish. Bake for 20-25 minutes until a meat thermometer reads 160°F. Drain the chicken and place in a bowl to cool.
For the salaf
Cut the chicken into small cubes, add onions, celery and mayonnaise. Mix well. Season with salt and pepper to taste. Cover and refrigerate. Garnish with paprika to serve.
Green Bean Potato Salad
ingredient
1 pound green beans, trimmed, cut into 1 inch pieces and cooked al dente
1 lb baby Yukon golden tomatoes, cooked in salted water until soft
Half a red onion, sliced
½ cup of your favorite Italian salad dressing
salt and pepper to taste
Direction
Quarter the potatoes while still warm and place in a serving bowl. Add the Italian dressing and let marinate for 10 minutes. Add remaining ingredients. Mix well. Leave at room temperature until ready to serve.
Green tomatoes roasted in the oven
Servings: 2
Ingredients
2 medium green tomatoes
½ cup all-purpose flour
1 cup panko breadcrumbs
¼ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
directions
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper or aluminum foil.
Place the flour in a shallow bowl.
Place panko in a second shallow bowl.
Add the egg to a third dish.
Slice the tomatoes and pat dry.
Sprinkle tomato slices evenly with salt and pepper.
Dip tomato slices in flour, then egg, then panko to coat evenly.
Place on the prepared baking sheet.
Bake at 200°C for 20 minutes, turning after 10 minutes.
Ingredients for fried tomato sauce
1 cup high-quality mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Creole spice
1 tablespoon horseradish
1/2 tablespoon chopped jalapeno pepper
directions
Mix all ingredients together and stir.
Store in an airtight container in the refrigerator for up to 2 weeks.
Posted by Jovina Coughlin in Chicken Green Beans Potatoes Lettuce Salad Dressing Tomatoes