I love comfort food, I can make just about any dish MORE fattening. I was on vacation this week and had a former co-worker over for lunch. She is uber healthy exercise girl. No fatty english muffin grilled cheese for this one. I decide to make her a grilled chicken salad with grilled potatoes, green beans and a roasted tomato vinaigrette
Last summer, I read an article about oven roasted tomatoes. I bought a bunch of roma tomatoes and gave it a try. I roasted them sliced side up with some salt, pepper and olive oil at 250 degrees for about 4 hours. I had a lot of them! I ate them on BLT’s, pasta and pizza. I then froze a bunch. I had been thinking a lot about making a dressing with the tomatoes. I took 5-6 of the tomatoes, Dijon mustard, white wine vinegar, honey, cayenne, smoked paprika and garlic in the blender and streamed olive oil in on medium. I also added salt and pepper to taste.
I took 2 chicken breasts and rubbed them with a mixture of salt, pepper, olive oil, cayenne, and smoked paprika. I let them marinate together for about an hour. After the hour, I put them on the grill.
Then, I boiled sliced potatoes to cook those most of the way in salted water. When they were almost done, I dried them off, brushed them with olive oil and seasoned them. I then put the slices on the grill until they had grill marks and a smoky flavor.
While everything was on the grill, I blanched green beans and put arugula on a plate.
I sliced the grilled chicken and placed that, the green beans and the grilled potatoes on the plate. I added some crumbled gorgonzola cheese and then the dressing on top.
I served it with grilled bread rubbed with garlic. It was a big hit! My healthy friend loved every bite, even though she passed on the cheese addition. The dressing was delicious! Sweet and tangy tomato flavor that combined very well with the chicken/potato combo.
Last summer, I read an article about oven roasted tomatoes. I bought a bunch of roma tomatoes and gave it a try. I roasted them sliced side up with some salt, pepper and olive oil at 250 degrees for about 4 hours. I had a lot of them! I ate them on BLT’s, pasta and pizza. I then froze a bunch. I had been thinking a lot about making a dressing with the tomatoes. I took 5-6 of the tomatoes, Dijon mustard, white wine vinegar, honey, cayenne, smoked paprika and garlic in the blender and streamed olive oil in on medium. I also added salt and pepper to taste.
I took 2 chicken breasts and rubbed them with a mixture of salt, pepper, olive oil, cayenne, and smoked paprika. I let them marinate together for about an hour. After the hour, I put them on the grill.
Then, I boiled sliced potatoes to cook those most of the way in salted water. When they were almost done, I dried them off, brushed them with olive oil and seasoned them. I then put the slices on the grill until they had grill marks and a smoky flavor.
While everything was on the grill, I blanched green beans and put arugula on a plate.
I sliced the grilled chicken and placed that, the green beans and the grilled potatoes on the plate. I added some crumbled gorgonzola cheese and then the dressing on top.
I served it with grilled bread rubbed with garlic. It was a big hit! My healthy friend loved every bite, even though she passed on the cheese addition. The dressing was delicious! Sweet and tangy tomato flavor that combined very well with the chicken/potato combo.
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