rosemary chicken feta salad

Feta can be so fickle sometimes, crumbling badly or rolling off whatever you are trying to coat.  It wasn't until a few weeks ago that I started not only crumbling by hand but working the salad with my feta-y fingers.  The cheese stuck beautifully to the leaves and left a salty finish that precludes the need for dressing.  Here is a simple lunch recipe!

1. Marinate four chicken thighs in rosemary and olive oil. Pan fry until crispy on the outside and rest for 5 minutes before slicing.
2. Wash and dry desired baby arugula and hand crumble feta cheese over. 
3. Slice sun dried tomatoes into strips.  Toss half in the arugula and cook the other half in the leftover chicken cooking oil.
4. Plate the feta-coated arugula and top with sliced chicken and crispy tomato bits!

messy chicken guac salad

The joys of rotisserie chicken part two! I whipped up the following salad before leaving for happy hour (my dollars will be better spent on alcohol) and ate it in such a frenzy that I forgot to take a palatable picture. Therefore, I give you a messy salad with chicken and guacamole. I like creative ways of using guac, as I am not a big fan of chips for their taste or nutrient properties. After mashing avocado with red onion in a bowl, I topped with baby leaves and chopped rotisserie chicken sauteed with garlic powder (I woefully removed the skin from the chicken bits as I glanced down at my ever expanding mid-section). Then, I mashed all of it together and ate it in several giant delicious bites! The guac and chicken mixture can also be served on endive leaves for a delightful appetizer.

Per serving:
1. Slice and mash 1/2 avocado and 1/4 cup diced red onion. Add a dash of salt and lemon juice (optional).
2. Chop 1/2 cup roast chicken and heat on a pan with a dash of garlic powder.
3. Top the guac with spring mix and the chicken, mix alltogether, and enjoy!

cranberry chicken salad

A few days ago, I threw up my hands in defiance against cooking. I had burned the lentils I was going to make into a lentil, celery, and bulgur dish, and the little charcoaled lentils looked up at me from the pot with such silent disappointment. Such pressure to be creative, to balance between nutrition, cost, and taste. It was getting to be a bit much. I decided to reject the exotic ingredients and obscure herbs of Diana Henry and the from scratch teachings of Alice Waters, and to instead seek easy, quick meals for the next couple of weeks. I then embarked on a journey to Heinen's grocery store instead of whole foods, and to my delight I bought mounds and mounds of real food for $90, instead of returning home with a few blocks of cheese and tea for the same price. I will share the humble products of my discoveries with you.

This first dish is one of many uses of rotisserie chickens. They're practically the same price as raw chickens and are so fragrant and satisfying to purchase. As soon as I took it home, I took it apart with my hands and a knife (mostly my hands) and filled a tupperware tub up with delicious white meat, dark meat, and skin. Chicken salad has always had a very boring, PTA mom connotation for me, but the idea is quite simple and delicious. Here is the 4-ingredient dish that can be made into sandwiches or salad toppings:

1. Dice 1 cup roast chicken (mix of white and dark is delicious!) and 1 stalk celery.
2. Combine with 1 tbsp mayonnaise and 1 tbsp dried cranberries (craisins, as the kids call them).
3. Adjust mayo and craisins to taste. Enjoy!

(this picture is post-refrigeration so its a little smeh, but i promise it is still delicious!)

peanut chicken stew

The best recipes are ones that are really, really hard to screw up. The following is exactly that; a perfect entree for when you are timid about serving something new to friends. The flavors are quite rich, and there's very little that can go wrong with peanut butter.



1. Saute 1 chopped red onion, 2 chopped jalapenos, and 1/2 inch chopped ginger in 1 tbsp olive or peanut oil for 2 minutes.
2. Add 1 tbsp chile powder for one minute, then add 1 cup chicken stock, 1/2 cup chunky peanut butter, 2 tbsp tomato paste, 1 tbsp apple cider vinegar and bring to boil.
3. After the mix comes to a boil, let simmer and add 3 cups roughly chopped cooked chicken and simmer for 15 minutes with limited stirring.
4. Serve with chopped green onion and grilled flatbread!

I bought a rotisesrie chicken and ripped up the meat, which then allowed me to use the bones for broth. It was the best. broth. ever. Saute a chopped onion until golden and then add chicken bones and enough water to cover. 30 minutes to simmer should be enough!

I also served the chicken with the following apple celery salad. The light tanginess of this dish really complements the thick texture of the peanut butter chicken!



1. Chop 1 gala or fuji apple and 3 stalks celery.
2. Mix with 1 tbsp agave nectar, 1 tbsp apple cider vinegar, and 1 tbsp olive oil. Serve as side!