Sinkless Salad: Dinner Chicken Salad
Note: chicken is easily replaced by other boneless, thin piece of animal protein or tofu
Yield: 2 servings, easily scaled up or down
Preparation time: approximately 30-40 minutes
2 boneless, skinless chicken breasts, organic if possible
2-3 large garlic cloves, peeled and thinly sliced
1/2 shallot, peeled and thinly sliced
olive oil for the pan
about 1 tablespoon Marsala for the pan (optional)
salt and pepper
2 lemons, Meyer if possible, regular if not, quartered.
1 16-ounce bag salad mix, prewashed if your sink isn’t working
3-4 radishes, washed and thinly sliced
1/2 jar sun-dried tomatoes, well rinsed
1 small carrot, skin peeled if not organic, well washed if organic. I peeled in long slices with the vegetable peeler, directly on to the plates
1 small cucumber, peeled, flesh treated as above; that is, peeled with vegetable peeler in long slices directly on to plates until seedy part reached.
Optional additions:
avocado
hot pepper, sliced and seeded
capers
jicama, peeled, sliced into batons
olives
an orange, segmented
Your favorite salad veggies
Your favorite dried fruit
Place a 10 to 12-inch nonstick or cast iron skillet on medium heat. Pour in a little olive oil, a generous amount of fresh lemon juice, the garlic, shallots and Marsala, if using. Allow to cook gently for a few minutes before adding the chicken. Add the chicken. Salt and pepper to taste.
Without knowing the thickness of your meat, it is difficult to advise precise cooking times. If your chicken is very thinly sliced, 2-4 minutes per side will do. Thicker pieces may need up to five minutes per side; I gave mine five minutes a side, then finished it in a 350F oven to ensure it was cooked through. Chicken is done when it looks like the picture: no pink, anywhere. Juices should run clear without any pink, either.
Remove the chicken breasts to plate or cutting board and slice attractively. Or don’t bother.
Preparing your salad is a matter of ensuring your vegetables are washed, sliced, seeded, and pared to your liking. You then arrange or throw them on your favorite dish, and there you are. Salad.
Arrange your chicken atop the salad vegetables. Or fling everything together, slapdash. Who’s looking?
Now pour the pan juices, garlic and all, over the salad. Before adding more lemon or olive oil, taste both chicken and vegetable to determine how much is needed. Likely more lemon than olive oil is necessary here. But you never know in life.
I feel good bread is critical here, but mine is often a minority voice these days.
Pour your wine, whiskey, IPA, or other preferred libation.
Eat.
Notes: Less lazy types lightly salt and drain their cucumbers to avoid wateriness.
Which brings us to leftovers. Should yours be watery, blot gently with paper towels. Crunch restored.