Saturday, June 18, 2011

Roasted chicken salad

This is in the sweet-and-sour spirit of the US.

1 chicken breast
garlic powder
black pepper
1 romaine lettuce heart
0.5 tart apple
0.5 cup blueberries
6 cherry tomatoes
salad dressing of choice

Salt the chicken breast the sprinkle with paprika, black pepper and garlic powder. Bake in a 400F preheated oven for one hour, covered with aluminum foil. Remove the foil for the last 15 minutes. Allow to cool.

Wash all the veggies and fruits. Shred the lettuce, cut the tomatoes into rings. Slice the cucumber and the apple.

Toss the lettuce with the salad dressing. Top with tomatoes, cucumber, apples, blueberries and super-thin-sliced chicken. Drizzle with more dressing. Serve with a piece of crusty bread.

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