Tuesday, June 3, 2014
Grilled Chicken Salad...Simple, Fresh & Quick!
This evening I had originally planned to make pecan crusted chicken but at the last moment changed my mind and decided not to heat the kitchen up by turning on the oven or stove (especially since we have a grill that actually cooks nicely now). So, I regrouped and just spritzed my chicken cutlets with olive oil and seasoned them with Montreal Spicy Steak Seasoning and then grilled them for 2 minutes on each side. It only took about 5 minutes from start to finish -- how easy is that? I chopped my little heads of artisan romaine lettuce, diced some grape tomatoes, sliced a small carrot, and thinly sliced some red cabbage and BOOM...dinner was served! Since I had already opened up the bag of pecan meal before I changed my mind about dinner...I decided the least I could do was use it. So, I snapped a quick photo of the bizarre little dessert I put together. I'll post my recipe tomorrow. Can you guess what they are? I have to keep eating them first to make sure their good enough. ;-) LOL I cooked 6 chicken cutlets this evening and hubby and I shared 3 of them which leaves me the last 3 to have for lunch the next day or two -- that's the way I like to cook. Cook once and enjoy eating several times. Check out my photos below. Enjoy!