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.
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
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.
No comments:
Post a Comment