With a post drought well in effect here on my blog.  I figured I’d share a pretty good recipe I came up with.  (Not like it’s an earth shattering recipe in cooking)  

As a parent whose got the opposite work schedule as my wife and daughter, it’s pretty hard to balance chores family time and responsibilities.  (Which is ultimately where my lack of time for here comes in.)

So most of my work at home is done in the kitchen.  (Usually, she doesn’t get home until 6ish, so dinner has to be done!)  This has been like this for about 8 months.

Since then, I’ve gone from making boxed Hamburger Helper meals and Stuffed Peppers to entries featured at your local mom and pop diners.  Honestly, I’m kind of shocked on how I’ve grown as a cook since then!  

Anyhoo, I’ll stop rambling and get down to what may be my own creation!  Or at least my own take on a nice bowl of chicken salad!

CHRIS’ HOT CHICKEN SALAD (Serves 4)

(FYI, yeah this is my first name…so yeah SPOILER!)

Ingredients

1 Green Pepper

1  Zuccini

1-2 Dozen Cherry Tomatoes 

1 Yellow Onion

Extra Virgin Olive Oil (enough to generously coat 2 large skillets)

Dry Dill Weed (4 tsp)                          

Italian Seasoning (2 tsp)       

Poultry Seasoning (4 Tbl spoons)   

1.25 lbs Boneless Skinless Chicken Breast

2 Tbl spoons Lemon Juice

4 tsp Kosher Salt

6 tsp Black Pepper

1/2 Bottle Hidden Valley Ranch Dressing (or any ranch dressing)

1 box Stove Top stuffing (Chicken, Turkey or Savory Herb flavors)

4 Tbl spoons butter or margarine (for stuffing)


INSTRUCTIONS 

Dice all vegetables leaving them semi-thick, for the exception of the cherry tomatoes.  

Cut the chicken into quarters, lightly salt and pepper, generously coat with poultry seasoning.

Cook stuffing a medium sauce pan (Which can be done anytime really.) Just follow the directions on the box.

Begin heating two large skillets with Olive oil, making sure to coat the pans well.  Sprinkle in Italian Seasoning into the coated pans.  Heat them on medium heat to warm the oil.  

Add in chicken into one pan, then use the other for the veggies.

Cook chicken 2 mins on medium, turn and repeat until turned 5 times.  (Obviously until there is NO PINK)

Cook veggies until they soften, but DO NOT sautee and make them mushy. Lower heat for veggies and turn off heat for the chicken.  

ADD 2 tsp of black pepper and 2 Tbl spoons of lemon juice to VEGGIES.

Drizzle ranch dressing onto the vegetables the same way you would a normal salad.  

Plate the cooked ingredients veggies, chicken and a 3/4-1 cup of stuffing on top.

Rest assured, this is a delicious and health conscious dish even a 4yr old would like.  And here the proof!!

See!!!!

Anyways, hope you enjoy this as much as we did!!  

Be sure to LIKE, REBLOG, COMMENT AND SHARE if you did!!

Before I go, I’d like to thank you guys for all of the comments, follow, shares, etc throughout the year and a half I’ve been writing.  YOU GUYS ARE THE BEST!!

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