|
080207
So, now that I'm engaged and all, I've entered a new domestic zone. This involves cooking. Since it's so damn hot outside and my air conditioner also sucks, I've been trying to create yummy cold salads that are tasty and familiar yet don't involve deadly amounts of Duke's Mayonnaise. With these guidelines in mind yesterday evening, I created the best thing yet, The Dolor's Delicious Chicken Salad. It's really easy to make and super tasty. You can use regular cukes if you want, but the baby ones (from Trader Joe's) are especially sweet and therefore blend exceptionally well with the tarragon.
Enjoy!
The Dolor's Delicious Chicken Salad
1-2 lbs. Skinless, Boneless Chicken Thighs, trimmed of fat
1 C. Uncooked Brown Lentils
1 C. Baby Cucumbers, chopped
1/2 Red Onion, minced
1 C. Parsley, finely chopped
1/2 - 1 C. Feta Cheese, crumbled
Juice of One Lemon
1 tbsp. + 2 tbsp. Olive Oil
1/2 tsp. Tarragon
3 tbsp. White (or any type of herb flavored) Vinegar
Sprinkling of salt and pepper, to taste
1. Preheat the broiler. Trim all fat off of the chicken. Take one tablespoon of the oil and slather it over the thighs. Sprinkle with salt and pepper. Broil about 4 inches from the heat source for 10-15 minutes, until the juices run clear.
2. In the meantime, place the lentils in a medium saucepan, covered by about two inches of water. Bring to a boil and simmer, uncovered, for 15-20 minutes, until the lentils are fully cooked but still firm. Once cooked, drain the lentils under cold running water and set aside.
3. After removing chicken from the broiler, shred the meat by pulling it apart with two forks. Place in a large bowl and combine with the remaining dry ingredients, including the lentils.
4. Toss with remaining 2 tablespoons of olive oil and lemon juice. Add white vinegar to taste. Sprinkle with salt and chow the hell down!
|
|
