Wednesday, March 26, 2014

parsley, cucumber, chicken salad

We love bright, zesty salads. I made this today in order to use some ingredients 
we needed to eat soon (mostly the chicken and parsley), and we both loved 
the outcome. The recipe is pretty chill, so make it based your own jollies.

For chicken:
1 package of organic chicken thighs 
Red wine 

For dressing:
Balsamic vinaigrette (we make ours with a healthy oil like avocado + 
balsamic + dried onion + apple cider vinegar)
Yogurt (we love unsweetened coconut yogurt)

For veggies:
2 telegraph cucumbers 
1/2 purple onion
1 bunch of organic parsley

Chicken: Start the chicken first, so that it is ready by the time everything 
else is finished. 
Boil in enough water to almost cover it and then add red wine cover (plus a 
little to account for the boil off). When it is cooked, scoop it out and set it aside. 

(Side note: the leftover liquid is perfect for boiling pasta -- delicious). 

Dressing: After setting the chicken to boil... 
In the bottom of the bowl in which you intend to serve it... Mix a scoop of tahini, 
a spoonful of yogurt, and about 1/2 cup of balsamic vinaigrette (do it to your own 
taste). It doesn't mix well on top of veggies, so... 

Veggies: Dice everything -- the cucumber, the onion, and the parsley (if you're a 
first-time parsley eater, consider mincing it finely so that it is well-distributed). 
Plop into the bowl containing that killer dressing you just made, and mix.

To finish: dice the chicken and add it to the salad. 

Boom. So good you won't even realize it is healthy. 

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