Tuesday, July 23, 2013

Chicken, Fennel, and Red Bell Salad
 over sliced apples alla Mya Ssault

First Sarge said, "The epiphany of putting fennel in a salad is mindblowing," and then Mya said, "Fennel with Granny Smith apples, lemon SnP and olive oil. My fave snack of the summer." And then I said "woah" and ran to the kitchen.

For the salad jars:
a fennel bulb
a red bell pepper
3 Tbsp lemon juice
1/4 cup olive oil
kosher salt
10-15 grinds of black pepper
a rotisserie chicken

chicken, fennel and red bell pepper in lemon-pepper vinaigrette

Thinly slice the fennel, dice the pepper, and divide between four jars.

Whirr lemon juice, olive oil, salt, and pepper in the small cup of the rocket blender and divide between the jars.

Divide the breast and thigh meat of the chicken between the jars, saving the rest for snacks and soup.

For a salad:
a Granny Smith apple
a jar of chicken and fennel pepper vinaigrette
handful of pepitas

Core and thinly slice the apple and pile the slices in your salad bowl.

Then you empty your jar of chicken and fennel pepper vinaigrette over the apples, and toss a handful of pepitas on top.

chicken and fennel lemon pepper vinaigrette apple salad

Just in time, too, I was getting bored with lettuce. Who needs it, I am going to be piling salad on fruit for the rest of summer.

I didn't want to lose the iron + Vitamin C combination, pepitas as it turns out are a good source of iron and also really really good. The sweetie man found me shelled pepitas at Trader Joe's when he was getting my microwave rice.