I've been meaning to write a post for the longest time, but haven't until now. And the first post is strikingly similar (in terms of ingredients) to the recipe below:
Chicken on top of a Salad:
2 chicken breasts, pounded to 1/4 in. thickness or chicken cutlets/tenders (cuts that cook fast)
2 red potatoes, cut into 1/4 in dice.
2 tsp smoked paprika (or 2 tsp paprika and 1/4 tsp chili powder. OR, 1 tsp paprika, 1 tsp cumin.)
salt
pepper
garlic powder
olive oil
-
-Heat a large frying pan (ideally stainless or cast iron) on high heat with about 1-2 T of olive oil. Cook potatoes until tender, 7 minutes. Remove from pan, set aside. Add a bit more oil to the pan. Sprinkle chicken with spices. Alternately, brush chicken breasts with olive oil and cook on grill. ( Cook 3-4 mins each side without poking or moving.)
Meanwhile,
2) Make two little beds for your warm chicken and potatoes with:
4-6 big leaves of red leaf lettuce (or something on sale @ grocery that lays flat)
2-3 T chopped fresh mint (or more! yum)
1/2 pint Teardrop/cherry/grape tomatoes, halved (or 4 fat slices of heirlooms)
1 yellow pepper, diced
1 cucumber, diced
3) Mix together:
1 cup greek yogurt (whole fat, 2% or non-fat. I use Fage brand)
2 cloves garlic, minced
S&P to taste
Whisk together, thin with milk to a more dressing-like consistency, if desired.
Divide potatoes evenly among salads, place chicken on top, and drizzle with yogurt. Season to taste with salt and pepper. Serve yogurt on the side (there will be extra!)
