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- Eugenia
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- Eugenia
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After a heavy lunch of chile con carne, tonight I needed a light and healthy dinner. This salad not only fit the bill, but it was all I could wish for to have a great, peaceful dinner by the pool.
While I was enjoying my meal, I was watching our new “egg machine” Eugenia getting acquainted with her new surroundings 🙂
My Life lately – less hectic, more healthy, more enjoyable .
(I am not yet at the “happy” stage, but hopefully I’ll get there soon) 🙂
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Bon Appétit ! Life is Good !
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White balsamic vinaigrette :
Mix 1/2 cup white balsamic vinegar, 1/2 cup EVO, 1/2 tsp grey poupon, 1/4 tsp garlic paste, kosher salt and cayenne pepper to taste, whisk until emulsified, check/adjust taste.
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Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- de-bone 2 chicken tighs or 2 chicken breasts
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- remove skin (optional), cut meat into slices
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- season with kosher salt and cayenne pepper to taste, dust lightly with corn starch
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- saute in olive oil until golden, let cool to room temperature
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- to 1 large butter lettuce add the chicken, 1 cup grape tomatoes, 1 8 oz can drained artichoke hearts and vinaigrette to taste, mix
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- line a serving plate with layer of butter lettuce
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- add some of the chicken, grape tomatoes and artichoke hearts
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- top with another layer of lettuce, then another layer of chicken, tomatoes and artichokes; serves 2
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- Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
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- Butter Lettuce With Chicken, Artichokes And Grape-Tomatoes In White Balsamic Vinaigrette
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ChefsOpinion 
Did Eugenia know you were eating chicken?
LikeLiked by 1 person
Anneli,
I doubt it, she didn’t blink an eye 🙂
Cheers !
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