Monday, July 13, 2009

Summer Salad

To celebrate the beautiful summer weather we've been having, I made a simple sald for supper tonight. I used Locally Known summer salad mix and topped it with a gorgeous chopped heirloom tomato and some chicken with a brown butter-balsamic glaze. Very easy and light. Enjoy!


I used four thighs, baked for about 40 minutes in a 350 degree oven. This I did earlier today; I ran some errands while Rob payed bills on-line and baby-sat the oven : ) I then removed the skin and stored them in the fridge. Right before I finished the sald, I broke the chicken into bite size pieces.

Brown Butter-Balsamic Glaze

I melted a few tablespoons on butter in a skillet, waited for the foam to subside (the sign that the butter is "browned") then added some balsamic vinegar. Stir that around then add the chicken to coat it with the yummy goodness and warm the chicken through. Toss the salad, tomatos and chicken (pour the chicken and remaining glaze on the lettuce), then plate and top each with shaved parmasean cheese.

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