Wednesday, 27 August 2014

Chicken on Sale! _Roast Chicken Breasts & Quick & Easy Asian Chicken Salad


Chicken on Sale this week at $2.99 lb whereas precooked chicken breast slices approx. $6 per lb.  So, in an effort to save money and continue to eat well I have roasted 6 chicken breasts.  One will be used for today’s luncheon but the test will be to see how well they freeze as I would like to place in freezer bags 2 salad portions and use for salads at a later time.
Roast chicken Breasts
Preheat oven to 350
Wash chicken breasts with cold water and pat with paper towel til dry
Place in glass casserole pan
Put some olive oil on hands and rub into chicken breasts to keep them moist while cooking

I keep in oven until I can smell them cooking/calling my name
Approx 30 minutes

Meat should no longer be pink with cut in half with a knife. 
Drain

Quick & Easy Asian Salad Lunch
6 cups gourmet salad greens
2 cups or more chopped cooked chicken
1 cup snow peas, trimmed and cut lengthwise into thin strips
3 T sliced almonds, toasted
Renee’s Asian Salad Dressing

Preparation
Place salad greens, chicken and snow peas; toss gently with salad dressing to coat. Sprinkle with almonds.

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