Posts Tagged ‘leftovers’

I decided to make a salad the other night with ingredients on hand.  It sounded so good in my head.  And I knew I was going to want to share this with you. But one camera is hiding. And the other camera was full and didn’t want any more food. And I was in too much of a hurry to delete the pictures. And my camera phone is broken so I couldn’t even resort to that.

So, I am going to do something very old-fashioned. I am going to just give you a recipe with very little commentary. And I am going to ask you to do something very old-fashioned as well. Read without pictures. I’m sorry, I know this is horrible but I didn’t want to not share at all!

This salad was delicious. It was a filling salad. It would be a good entertaining salad. It’s a good, “I have leftover chicken that I don’t know what to do with” salad. Even Baker Man went back for seconds – so it is a Man-Friendly Salad. I mean, it has bacon after all.

Bag of baby spinach
½ lb of bacon
3 small apples – I used fuji
1/3 large onion, about 2/3 cup chopped
2 cooked chicken breasts cubed
Grated cheddar cheese – optional
Honey Dijon dressing

Start by cooking your bacon. While your bacon is cooking, rinse your spinach and let it dry. Then chop your onion. Core and roughly chop your apples.

Set your bacon on a paper towel to drain. Lightly cook the apples and onions in the bacon grease. You want them to be warmed through and just starting to soften. And you don’t have to use the bacon grease if you don’t want too – it just adds a little bit of flavor but you could skip that and make this slightly more healthy.

As for the chicken, I had left over chicken so I sliced it cold and tossed it in the salad. You could grill, bake, broil, sauté, fry, or cook it just about any way you want to and add to the salad. Or you can buy pre-cooked. The point is, cooked chicken, cut bite size, hot or cold.

Mix all of the prepared ingredients into a bowl and toss. Grate cheese into the salad if desired. Or cube cheese. Cubed brie would be delicious in this salad though I used cheddar. Both work with the other ingredients – just in different ways. Serve with Honey Dijon Dressing.

TOTAL PREP TIME – About 10 – 15 minutes (not including chicken cook time)

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I hate wasting food. So I don’t. The meal had to have been really bad for it to go into the trash, like those flax crackers I tried to make.  I try to make my meals go as far as they can. Sometimes that means another full dinner. Sometimes they disapear into the bottomless pit I married before I get home from work the next day. Other times I make new meals.

So take the roja vieja I made the other night. I decided it would make a fantastic lunch for my husband to take to work. The challenge: he needs lunch he can eat with his hands and that don’t need to be reheated. The answer: I made him some wraps.

First I got my assembly line ready with whole grain wraps, the leftover vieja ropa and rice, and lettuce.


With the wraps laid out, I put a piece of lettuce on each one. Then some rice on top of that. Top it off with some of the vieja ropa.


And I rolled them up. I am not so good at that part yet but I am working on it. I wrapped them in foil and sent my husband on his way. Be careful to drain out some of the “juice” so the wrap doesn’t get soggy during the day.



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