Thursday, September 12, 2013

Chicken, Asparagus, and Pepperoncini Salad
  with golden raisins, walnuts, and parmesan

So the basic formula for chicken jars, which you then make into chicken salads, is vegetable + sweet pepper + vinaigrette + rotisserie chicken:

a bunch of asparagus
some pepperoncini peppers that you happen to have in the fridge
   or say, the red bell pepper that I spaced out and forgot to put on the grocery list
three-quarters of 1/3 cup red wine vinegar
1/3 cup olive oil
kosher salt
black pepper
a rotisserie chicken

Thinly slice the asparagus on the diagonal, slice the pepper, and divide between four jars.

I've been feeling like a little bit more vinaigrette and my basic vinegar to oil ratio is 3:4, I eyeball three-quarters of a third cup vinegar and then actually measure a third cup olive oil—like in the 1/3 cup measuring cup, I use it twice— add a pinch of salt and some grinds of black pepper, whirr it all together in the small cup of the rocket blender, and divide the vinaigrette between the jars.

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

Then I have three variations for plating this as a salad: on salad greens, on sliced fruit like thinly sliced granny smith apples alla Mya, or my current obsession, pictured here, topped with golden raisins, walnuts, and parmesan:

chicken, asparagus, and pepperoncini with golden raisins, walnuts, and parmesan

a chicken jar
golden raisins
walnuts
shaved or shredded parmesan

Empty your jar of chicken and fennel pepper vinaigrette on a plate, and top with golden raisins, walnuts, and parmesan. I pack raisins, walnuts, and parmesan for work in a little snack bag.

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