Wednesday, December 30, 2009

Wok's For Dinner: Grilled Chicken Salad

This has to be, like, the healthiest meal imagineable. At least, that's my opinion, and my husband's, too, because he made a comment during supper about how happy I should be because he was eating healthy food. We were supposed to have this meal Tuesday night, but hubs had ulterior motives and dragged me and the kids kicking & screaming to Cici's for pizza (although the kids were more or less skipping their way, and I was the one kicking & screaming, metaphorically speaking, of course!). So I told hubs that we'll just push back the meals by one day, and instead of going out to eat on New Year's Eve as a date night, we'll have to either eat at home or crash his parents' house and eat supper there when we drop the kids off to spend the night.

Grilled Chicken Salad

3 boneless, skinless chicken breasts
2-3 Tbsp Italian salad dressing
salad fixin's (I used red and green leaf lettuce from our garden, grated carrots, diced celery, a little shredded cheese and orange slices)

Cut chicken breasts into strips and place into large nonstick skillet with salad dressing. Saute' chicken in salad dressing over medium heat, stirring occasionally, until done, about 15 minutes. Serve your chicken over your favorite tossed salad.

If freezing: Place cooked chicken breasts into a quart-size freezer bag. Squeeze out the air, seal and freeze. Thaw 24 hours in refrigerator. Serve cold over your salad, or heat the chicken up in the microwave for 1-2 minutes and then serve over your salad.

One thing that's nice about this meal is that it can be as "no fuss" of a meal as you like. Make your chicken and pop open a bag of salad and you're done! Or you can make a homemade version with all your favorite add-ins. Our lettuce is still thriving, even with the freezing temperatures we are having each night, so for now I'll forego the bagged salad and make the homemade version.

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