I've been a little slack in the cooking arena over the past few weeks. Lots of takeout and lunches out were all I could manage while work life was ramped up. Now that I've moved toward the eye of the hurricane, I had the inspiration to make dinner.
It was unseasonably warm. I thought a salad would be appropriate, but a salad with warm components. I had taken out chicken parts to defrost in the morning, including wings for Z so I could make her absolute favorite, soyaki* chicken wings.
I started the other chicken parts in the skillet with a bit of olive oil and salt and pepper, browning them enough so that the fat from the skin was rendered. A fried chicken salad started forming in my mind. Ideally, the fried chicken should be the good stuff: buttermilk marinade and deep frying. It was too late, though, so I kept the heat on medium and continued browning until everything was brown and crispy. Lemon juice was added to the pan for flavor depth. I shook some Old Bay over the adult share; I knew better than to season O's share. Meanwhile, Z's wings were baking in the oven at 400 degrees, 425 degrees during the last few minutes to add some color.
The salad was a mix of red leaf lettuce, baby heirloom tomatoes (not dissimilar to cherry tomatoes and with the same squirtability factor), and avocado. I had some Trader Joe's goddess dressing - avocado is best with a creamy dressing. I am too lazy to make creamy dressings. The chicken was sliced on top. We ate. And all was well in the world.
*Trader Joe's Soyaki sauce. It works miracles on chicken. Seek it out.
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