Monday, May 20, 2013

Reduce Reuse Reserve: Spring Chicken Salad

I love leftovers.  And in I think the most significant break with lessons in cooking and eating from my mother, I love to reheat them in the microwave.  Just package it up at the end of a meal, refrigerate for a day or five, nuke it for a few minutes, and reserve.  Easy and delicious.  And maybe filling my house and my head with deadly micro-waves, but if you worry about that as much as my mother does, you can of course just use the oven or stovetop.  And don't forget the total reworking of leftovers that requires re-cooking the conventional way, or the cold reserve, where salad is the vehicle and leftovers are the goodies. 

Leftover Antinuclear Spring Chicken Salad
Serves 2
1 cup shredded spring chicken leftovers
1 cup roasted sweet potato leftovers, cubed
3 T raw pepitas (green pumpkin seeds)
1 tsp olive oil
¼ tsp crushed pepper blend or chile powder
1 large bunch lettuce
Balsamic vinaigrette

This is my ideal lunch salad: super healthy protein from the chicken, a little sweet and carb from the sweet potato, and a little crunch and fire from the pepitas.

Toss the lettuce, chicken, and roasted sweet potatoes in a salad bowl with balsamic vinaigrette.

Toss the pepitas, olive oil, and crushed pepper blend (I make this by grinding 1 each of whatever hot dried peppers I have around with a mortar and pestle; I make about ¼ cup at a time and save it in a glass jar) or chile powder in a pan (cast iron is best) and cook over medium heat, shaking gently, for about 3 minutes or until the pepitas start to brown. Sprinkle over the top of the salad and enjoy!