4 August 2008
Herb Encrusted Chicken Salad With a Sweet Balsamic Dressing
This evening like many, I felt the need to try something different. I went to the store with two things in mind… chicken and my want to create a dressing that has vinegar and sugar as a base. I picked up some ingredients and went home to cook. I grabbed a frying pan and a tiny sauce pan from the cabinet of our ultra tiny kitchen and put them on the stove. I put about half a cup of olive oil in the frying pan and put it on medium heat. I put the sauce pan on low. First came the chicken (in case you ever wondered which came first). I put two bowls onto the counter. I put egg substitute in the first one (we’re out of real eggs) and put some flour in the second bowl. I then added sea salt and pepper to the flour along with basil (from one of those sawdust shakers you get from the store… we were out of fresh basil and I forgot to buy sum *shrugs*). As you can probably expect, I dipped the boneless chicken strips into the egg-ish substance and then rolled them around in the flour/herb dust until it was nicely coated and then into the heated olive oil. The sauce involved pouring enough balsamic vinegar to coat the bottom of the tiny sauce pan. Then I added some actual sugar (add more later if too bitter). Then I added some spicy mustard and some olive oil. I heated it up until the sugar melted nicely.
Once the chicken was done, Liz sliced it into nice little pieces. I plated some sweet baby lettuce, put the chicken on top, added some shredded romano cheese and then drizzled the dressing over top. One of the better things I’ve made this year. Bon appetit!
Liz and Jason are two people who share a love for each other, for food, and for travel. Foodyssey serves to chronicle some of their adventures.