Left Overs

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

Mixed Greens

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.

The Recipe Heard Around Facebook

Chick-Fil-A is an amazing chicken fast food restaurant. My exposure to the fine chicken delicacies had been limited but their wonderfully simple sandwiches call to me. A lightly floured chicken breast on a honey wheat bun with sweet pickles: straightforward and scrumptious.

A friend had worked at one during high school and he divulged a bit of their secrets. The chicken comes prepackaged in a secret buttermilk mixture that the restaurant adds some pickle juice to. The breasts are then dredged in their secret flour mixture and fried.

One of the new additions is the Chick-Fil-A sauce. A brilliant combination of BBQ sauce and honey mustard that is fantastic on the sandwiches. My addiction to this sauce and sandwiches led me to creating the Chick-Fil-A Chicken Salad.

Chicken Salad (Chick-Fil-A style)

1 Cup Chicken Breast

1 Tablespoon Butter

1 Tablespoon Pickle Juice

1 Tablespoon Honey

1 Tablespoon Mustard

1 Tablespoon Mayonnaise

1 1/2 Tablespoons Barbeque Sauce

1 Teaspoon Thyme

Bacon (optional)

Cook the chicken breast in butter and pickle juice. The pickle juice adds a great flavor and adds moisture to the chicken. Mix rest of ingredients in bowl and add chicken while its still warm. This helps the flavors penetrate the chicken even more. Fridge for at least an hour before serving. I like to top my sandwich with some bacon, then again who wouldn’t?