There are a few reasons why I started this blog, but the major factor was my distaste for leftovers. There is nothing worse than day old food! It doesn’t always reheat right and the flavors are not as deep.
Protein is the only food item I will cook ahead and reheat. You can cook it part-way and then cook it fully on the day you want to eat it. Flank steak is great for this type of reheating if you pack it with all its juices.
A few posts ago I made BBQ Chicken Pizza and cooked the whole chicken breast. This saved good BBQ chicken for a salad later in the week. This is a simple recipe, but it’s made special by the homemade vinaigrette.
BBQ Chicken Salad
1/2 Chicken Breast
1 Small Green Apple, sliced
1/4 Cup Grapes, cut in half
1 Tablespoon Bacon, minced
2 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Honey
Pinch of Salt & Pepper
1 Teaspoon Thyme, Rosemary, Basil or any other herb (optional)
In a mason jar or with a wire whisk, mix together oil, vinegar, honey, salt, and pepper. In a mason jar its easy because you can just shake it. Put together the rest of the ingredients in a bowl and pour dressing over the top.