chicken dinner – Busy in Brooklyn

I can eat chicken Caesar salad every day of the summer, and I always make it a little different, depending on what’s in my fridge. No chicken? leftover meat or burgers will do! No lettuce? iceberg can work! The rest is up to the produce bin – shaved raw corn (fave!), snap peas, cabbage, kohlrabi, all the crunch and lets not forget the croutons! I used roasted chickpeas here cuz YUMMMM but whatever’s in the pantry is up for grabs – bottom-of-the-bag pretzels, crackers, chips – all fair game! So open your fridge and make it your own!

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Kitchen Sink Chicken Caesar Salad

1 head romaine, chopped
Quarter head red cabbage, thinly sliced
Handful of baby cucumbers, halved
Handful of raw sugar snap peas, thinly sliced
Handful of radishes, thinly sliced
2 grilled chicken breasts, cubed
1 cup roasted chickpeas

Dressing:
3/4 cup Mayo
2 tbsp Dijon
1 scallion, chopped
1 heaping tbsp capers, chopped
Handful of dill, chopped
2 cloves garlic, minced
Salt and pepper, to taste
3 tbsp rice vinegar

Mix and combine!

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Chimichurri is my latest obsession. The herbaceous sauce originates from Argentina, where they serve it with grilled meat., but I’ve been putting it on everything and it is GOOD! I’ve always been a pesto person (my spinach pistachio pesto is LIFE!), but because we try to keep my house nut free, I prefer to have a green sauce on hand that doesn’t make me worry. Of course pesto without nuts is not pesto (no matter that your local market labels it as such!), so I moved on to the next best thing.

Now while chimichurri is delicious on it’s own – a perfect dipping sauce for london broil or grilled chicken – I’ve been mixing it into mayo for a lipsmacking aioli that’s delicious on burgers, or as a dressing for a fresh chicken salad – so so good!

One thing I hadn’t done was actually cooked with it (since it’s traditionally served raw), but when I had a container left over at the end of the week, I decided to throw it over some chicken with some tomatoes and the results were absolutely delicious. This one is a winner!

ChimiChicken

1 chicken, quartered (skin-on)
2 bunches of cherry tomatoes on the vine

Chimichurri
1 cup cilantro, parsley, arugula or a mix
2 cloves garlic
1/2 tsp red pepper flakes
2 scallions
juice of 1 lime
1 tsp dried oregano
2 tbsp red wine vinegar
1/2 cup olive oil
salt and pepper, to taste

Preheat oven to 350 degrees.

Add all the chimichurri ingredients to a food processor or blender, blend until smooth, scraping down the sides as needed. Place the chicken and tomatoes into a baking dish and pour the chimichurri over it. Bake, covered, for 1 hour. Uncover, raise the oven temperature to 400 degrees and continue baking, basting every 10 minutes, until chicken starts to brown and crisp. Serve with rice, farro, quinoa, or mashed potatoes.

Tag: chicken dinner

Kitchen Sink Chicken Caesar Salad

ChimiChicken