Here's a delicious salad recipe from the cookbook "Crowning Elegance" page 99. It takes a little more work than your typical salad, but it's well worth it!
4 chicken breasts
1/2 C barbecue sauce
2 T canola oil, divided
1/2 lb corned beef, pastrami, or beef fry
2 medium cloves garlic, chopped
1/4 C apple cider vinegar
1 T teriyaki sauce
1/2 t hot pepper sauce
2 T sugar
1/2 t black pepper
16 ounces mixed salad greens
Baste chicken with the barbecue sauce and grill or broil
Heat 1 T of the oil. Add the corned beef and cook, stirring until browned and crispy (don't let it burn!) Remove the meat and crumble while still hot. (Chill meat in fridge.)
Add the rest of the oil into the same pan and then add the garlic, stir for 30 seconds. Add the vinegar, teriyaki, hot pepper sauce and sugar. Stir. Bring to a boil. Lower heat and simmer for 5 minutes stirring occasionally. Add salt and pepper. Remove from heat and cool.
Slice chicken in 1/2 inch strips. Toss chicken, lettuce, corned beef with the dressing. Can be eaten room temperature or cold. Enjoy!
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