Chicken Cesar Salad as Leftovers
Just when you think you have one meal from a whole pan of chicken breasts, you have leftovers to throw into a Cesar salad, along with some beets for some antioxidant power. This salad was a huge hit for me which is why I look forward to you trying it.
It is simple. Cook up a whole thing of chicken breasts. Below is how. Then, have precooked beets, Romaine lettuce, Cesar dressing, a thumb size of parmesan cheese, organic broccoli spears. Put it altogether and get a real funky beat!
What to get:
- I stated above!
- Organic kosher chicken breast
- organic broccoli spears (cut up or you cut ’em yourself)
- Romaine lettuce
- Beets (if you wish to make them yourself, go for it. I bought them cooked in a package in the fridge at Trader Joes)
- Cesar Dressing
- Parmesan cheese
- White wine
- Fresh ground garlic
- Salt and Pepper
What to do:
I cooked the chicken yesterday by cutting the breasts very thin for easier cooking and putting them into a frying pan lined with Riesling wine. Why Riesling? It was the only white I had available and it came out awesome. I also put 1 tbsp of butter in along with crushed garlic and let it cook for a minute. I topped the chicken breast, both sides, with salt and pepper. Don’t overdo the salt. I then threw the chicken into the pan and let that baby cook.
In the meanwhile, grab the Romaine lettuce and beets and put onto a plate. In a small bowl, place the broccoli in the nuker and warm them up so that it breaks down the cells a bit. Makes them easier to digest, in my opinion. Then, put the broccoli on top the salad, place the chicken on top too (heat that up if it is a day old, or serve cold, your choice) and drizzle up to 2 tbsp of Cesar on top. Put a pinch of Parmesan cheese on top of the salad and voila. You are ready to eat. Watch my video below for some inspiration. Make your life easy this holiday season. Cook enough for several meals. It goes a long way when you spare yourself. You are worth being sparred.