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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Use leftover meat from the Roast Cornish Hens - or grill 2 chicken breasts according to the recipe. If you are using leftover hens - just sauté the potatoes and asparagus if you don't want to use the grill.
Chicken Salad with Potatoes, Asparagus Preparation and cooking 30 minutes2 boneless, skinless chicken breasts or leftover chicken
2 medium potatoes
8oz (250gr) asparagus
3oz (90gr) cherry tomatoes
12 small Mozzarella balls
1/3 cup sliced radishes
1/3 cup green olives
spinach and/or other spring greens for 2 large salads
1 tbs snipped basil
1 tbs snipped chives
1 tbs snipped parsley
1 tbs olive oil for potatoes
Marinade for chicken:
1 tbs red wine vinegar
1 tbs Dijon-style mustard
2 tbs olive oil
1/2 tsp paprika
Vinaigrette:
1 tbs ketchup
1 tbs sherry vinegar
1 tsp Dijon mustard
3 tbs good olive oil
Chicken: In small bowl whisk together marinade for chicken, pour over chicken and set aside to marinate.
When ready, remove chicken from marinade and cook on barbecue for 14 - 18 minutes, turning once.
OR sauté for about the same amount of time - or until done.
Vegetables: Cut potatoes into large bite-size pieces. Trim and cut asparagus into 2" (5cm) lengths. Toss potatoes with oil and cook on barbecue grill in grill pan, stirring frequently, for about 25 minutes or until brown and done. Add asparagus for the last 10 minutes of cooking time, stirring to combine with potatoes and oil in pan.
OR sauté in large skillet until browned and cooked through, about 20 minutes, adding the asparagus for the last 7 minutes.
Vinaigrette: In small bowl whisk mustard, ketchup and vinegar. Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture.
Salad:
Prepare spinach and lettuce, tear if needed and put in a large salad bowl. Cut tomatoes, olives in half and add to salad. Slice radishes, snip herbs and add to salad. Add mozzarella to salad.
Add 2 - 3 tbs vinaigrette and mix well.
Remove vegetables and chicken. Slice chicken. Add chicken and vegetables to salad, drizzle with remaining vinaigrette, toss gently and serve.
Cooking Schedule:
30 minutes for menu |
Snip herbs, add to salad |
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