Christmas came in September for the Chargers, I'm just sayin'.
Made a great grilled chicken salad for dinner, definitely something that I'm going to keep on hand once I start working (provided the IL board of bar examiners decides I'm fit to practice law) because it is so quick and easy to make. Here's the recipe.
Grilled Chicken Chopped Salad:
2 boneless skinless chicken breasts
1/4 cup each: Balsamic vinaigrette, Italian Dressing
2 tablespoons each: teriyaki sauce, olive oil
1 tablespoon each: steak seasoning, granulated garlic
1 teaspoon each: salt, pepper, Emeril's essence, sage, oregano
mixed baby greens
4 hard boiled eggs chopped
1 handful fresh chopped parsley
various mixed veggies (I used carrots, celery, sugar snap peas and grape tomatoes)
1 onion sliced
dressing of your choice
In a large food storage bag combine the balsamic vinaigrette, Italian dressing, steak seasoning, etc. Mix well. Add the chicken and refrigerate for 30 minutes.
In the meantime, boil the eggs. Chop the onion into half moon shapes. Place in a skillet with some butter and olive oil over low heat. Season with salt and pepper. Allow to caramelize. Add a dash of teriyaki sauce. Keep over low heat until ready to add to the salad.
While the chicken marinates and the onions and eggs cook, add the veggies, fresh parsley and mixed greens to a large bowl. Once the eggs are finished place in a bowl in the refrigerator to cool. Heat up a grill pan or table top grill. Cook the chicken. Once finished placed on a cutting board to rest. Add the onions to the salad. Chop the eggs and add them to the salad. Chop the chicken into cubes and add to salad. Add some cheese and bacon if you'd like. Toss well and serve with your favorite dressing.