Sunday, September 23, 2007

Rosemary Chicken Salad

I was just simply too lazy to go to the market this morning and so finally at 11am I rummaged through the fridge and came up with this salad. I feel very satisfied when I am able to use up whatever that has been sitting in the fridge, today I used leftover sour cream, olives, relish, mustard, jalapeno peppers, half a tray of chicken fillet among other items.

Marinate a few pieces of chicken fillets with salt, pepper and paprika.
Combine 2 tablespoons of plain flour with 1 tablespoon of corn flour, season some salt and pepper and add some dried rosemary and coat the chicken fillets in this flour before shallow frying;

Mixed bag of salad leaves
1 tomato quartered
1 Onion sliced
1/4 cup sliced black olives
1 green bell pepper chopped
1 carrot sliced into strips
Strips of shaved cheddar cheese

2 tablespoons of relish
3 tablespoons of sour cream
1 tablespoon of salad cream
1 jalapeno pepper chopped
1/4 cup olive oil

Combine the salad leaves with the onions, tomatoes, green bell pepper, olives, and carrots and sprinkle some salad and pepper and leave in the fridge to chill. Mix the dressing all together and keep aside in the fridge. Shallow fry the chicken pieces and serve on the chilled salad before serving.

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