Wednesday, September 25, 2013

Chicken Salad

This was my lunch and dinner yesterday. Just something I threw together.

  1. Drizzle olive oil into pyrex pan. Add chicken breast and drizzle with olive oil. Sprinkle salt and pepper. 
  2. Made saffron water. Crush a few pieces of saffron with mortar/pestle then add to half a cup of hot water. Let it brew for 5 minutes.
  3. Chop an onion- medium dice and put around the chicken in the pan.
  4. Pour saffron water on top of chicken.
  5. Bake at 375 degrees until cooked all the way through. It took about 40 minutes on my oven (high altitude).
  6. Let the chicken cool in its juices. Then shred with 2 forks.
  7. Add Chicken to a large bowl
  8. Chop a bunch of celery and about 4 carrots - medium dice and add to bowl.
  9. Chop 1 to 2 apples - medium dice and add to bowl
  10. Take the stems off a small handful of parsley and mix in with rest of salad.
  11. Drizzle with extra virgin olive oil and squeeze 1-2 limes on salad and salt to taste

Had my boot camp today. It was brutal. Working on getting lighter for this next marathon (:

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